WO2022029010A1 - Préparation améliorée de saccharose de betterave sucrière - Google Patents

Préparation améliorée de saccharose de betterave sucrière Download PDF

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Publication number
WO2022029010A1
WO2022029010A1 PCT/EP2021/071301 EP2021071301W WO2022029010A1 WO 2022029010 A1 WO2022029010 A1 WO 2022029010A1 EP 2021071301 W EP2021071301 W EP 2021071301W WO 2022029010 A1 WO2022029010 A1 WO 2022029010A1
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Prior art keywords
sucrose
weight
nsp
beet sugar
food product
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PCT/EP2021/071301
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German (de)
English (en)
Inventor
Jörg BERNARD
Karin GEHRICH
Rainer Kliss
Wolfgang Kraus
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Suedzucker AG
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Suedzucker AG
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Publication of WO2022029010A1 publication Critical patent/WO2022029010A1/fr
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    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
    • C07H3/00—Compounds containing only hydrogen atoms and saccharide radicals having only carbon, hydrogen, and oxygen atoms
    • C07H3/04—Disaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

Definitions

  • the present invention relates to food products which are characterized by the presence of a specific beet sugar-sucrose preparation comprising qualitatively and quantitatively defined low- and high-melting sucrose phases, methods for producing such food products, methods for producing the beet sugar-sucrose preparation used in these food products and uses of the same .
  • the commercial sucrose produced for human consumption use is usually obtained by extraction and crystallization from plant materials, namely sugar cane (Saccharum officinarum) and sugar beet (Beta vulgaris).
  • sugar cane Sacharum officinarum
  • sugar beet Beta vulgaris
  • purified sucrose preparations from these two sources are similar, even if they are highly purified sucrose preparations with sucrose contents in excess of 99.8% by weight, they are nevertheless different, particularly with regard to their aroma profile, their Application properties, for example their solubility, their thermal behavior, the plant-specific impurities that are regularly present in them and their sensory properties (Lu et al., Journal of Food Engineering (2017), 214, 193 to 208).
  • sucrose from sugar cane differs from that from beet sugar even at high, over 99.8% by weight sucrose purity differs in thermal behavior and sucrose preparations derived from sugar cane differ in some cases in the presence of a small signal detectable in DSC measurements (Differential Scanning Calorimetry, Differential Scanning Calorimetry) at a temperature below the of the main signal at about 185 °C to 190 °C.
  • DSC measurements Differential Scanning Calorimetry
  • commercial sucrose preparations from sugar beets do not show this melting behavior, but only show a main signal in the range from 185° C. to 190° C. in DSC measurements (US Pat. No. 8,273,873 B2).
  • sucrose preparations originating from these different plant species can be explained by the metabolism of the plant species itself, by the purification process used in each case for the sucrose preparation and by plant-specific impurities that are usually still present in the sucrose preparation obtained, for example syrup residues adhering to sucrose crystals and their solids, explain.
  • Sugar cane remains the most important source of commercially used sucrose.
  • the cultivation of sugar cane is not only associated with ecological problems, but also with economic and social problems.
  • the modern consumer also increasingly considers social and ecological criteria with regard to the origin and manufacture of the consumed product when selecting the food he consumes.
  • sucrose which originates from the sugar beet and, if possible, also brings with it a sugar beet-specific aroma profile.
  • sucrose is also attracting attention. This is traditionally used in a variety of forms in foods, in particular because of the taste experience it triggers, in particular its inherent sweetening power, its sweetness profile and its organoleptic properties. It is no longer just desirable for diabetics or special consumer groups to eat a diet that is reduced in sugar, in particular reduced in sucrose. A Excessive consumption of sucrose is not considered tooth friendly and has been linked to a number of other adverse health effects.
  • sucrose-typical taste experience which consumers perceive as familiar and pleasant, in the form of a special combination of sweetening power, sweetness profile and organoleptic properties, which gives sucrose a unique position in the broad field of sweeteners.
  • high-intensity sweeteners and/or sugar substitutes provides attractive and healthy alternatives to traditional sucrose consumption for a number of consumers and applications.
  • many of the sweetener systems based on such substances have disadvantages. These can be undesirable off-flavors, increased production costs, technological limitations in use or a lack of agreement with the desired and known sucrose-typical taste experience.
  • sucrose preparations which are distinguished by new property profiles, for example providing solubility properties which differ from the solubility of commercial sucrose.
  • US Pat situated melting point of commercially available sucrose.
  • This low-melting sucrose is obtained by a special reverse furfuryl alcohol-based crystallization process and has a water solubility that is slightly above that of commercial sucrose preparations.
  • US Pat. No. 8,202,987 B2 describes the provision of a sucrose preparation, also with a low melting point at 150° C., which is obtained by a special crystallization process using methanol and has a reduced solubility in water compared to commercially available sucrose.
  • Lee and Lin disclose recrystallized sucrose preparations obtained by special methanol crystallization with reduced water solubility compared to commercial sucrose.
  • sucrose preparations prepared according to the prior art discussed above do not appear to be suitable for commercial food use.
  • Sucrose-based products for use in food are disclosed, for example, in WO 2017/093309 A1 in the form of sugar-containing amorphous porous particles which are characterized by a special combination of sugar, filler and surface-active material and have a specific porosity.
  • the use of these sugar-based compositions in food is said to lead to a reduction in the saccharose content of the food in question.
  • the products are described as having the same sweetness as conventional crystalline sucrose with less weight and the same volume. Disadvantages of these preparations are on the one hand the synthetic composition of the same, the complex production and the limitations in use and consumer acceptance associated in particular with their composition and organoleptic properties.
  • the present invention is therefore based on the technical problem of providing food products containing sucrose from beets, in particular sugar beets, which contribute to reduced sucrose consumption while retaining the typical sucrose taste, in particular the sweetness and organoleptic properties typical of sucrose, broad technological applicability and increased consumer attractiveness
  • sucrose from beets in particular sugar beets
  • typical sucrose taste in particular the sweetness and organoleptic properties typical of sucrose
  • broad technological applicability and increased consumer attractiveness to provide in particular foodstuffs that have a comparable taste experience, in particular sweetness and organoleptic properties, with a lower content of sucrose compared to a classic sucrose-containing food product and, moreover, are preferably characterized by a beet sugar-specific aroma development and, preferably, improved aroma intensity.
  • the present invention solves the technical problem underlying it by providing a food product comprising 5.00 to 99.99% by weight of a crystalline NSP (low melting sucrose phase)-enriched beet sugar sucrose preparation and 0.01 to 95.00% by weight. % of at least one food component (in each case based on the total weight of the food product), wherein the crystalline NSP-enriched beet sugar sucrose preparation contains 95 to 100% by weight beet sugar sucrose (based on Total dry weight of the crystalline NSP-enriched beet sugar-sucrose preparation), the crystalline NSP-enriched beet sugar-sucrose preparation having 1 to 75% by weight of high-melting sucrose phase (HSP) and 25 to 99% by weight of low-melting sucrose phase (NSP) (in each case based on the total dry weight of the sucrose, ie the sucrose in this sucrose preparation).
  • a crystalline NSP low melting sucrose phase
  • % of at least one food component in each case based on the total weight of the food
  • the present invention solves the technical problem on which it is based in particular by providing a food product comprising 5 to 99.9% by weight of a crystalline NSP (low melting sucrose phase)-enriched beet sugar sucrose preparation and 0.1 to 95% by weight of at least one Food component (each based on the total weight of the food product), wherein the crystalline NSP-enriched beet sugar-sucrose preparation has 95 to 100% by weight beet sugar-sucrose (based on the total dry weight of the crystalline NSP-enriched beet sugar-sucrose preparation), wherein the crystalline NSP- enriched beet sugar-sucrose preparation 1 to 75% by weight of high-melting sucrose phase (HSP) and 25 to 99% by weight of low-melting sucrose phase (NSP) (in each case based on the total dry weight of the sucrose, i.e. the sucrose in this sucrose preparation).
  • a crystalline NSP low melting sucrose phase
  • the food products provided according to the invention are advantageously characterized by the presence of a crystalline NSP (low melting sucrose phase)-enriched beet sugar sucrose preparation.
  • This crystalline NSP-enriched beet sugar sucrose preparation comprises 95 to 100% by weight of beet sugar sucrose (based on the total dry weight of the crystalline NSP-enriched beet sugar sucrose preparation), the beet sugar sucrose containing 25 to 99% by weight of low-melting sucrose phase (hereinafter “NSP”) and 1 to 75% by weight of high-melting sucrose phase (hereinafter “HSP”) (in each case based on the total dry weight of the sucrose, ie the sucrose in the sucrose preparation).
  • NSP low melting sucrose phase
  • HSP high-melting sucrose phase
  • the food products provided according to the invention therefore have a very specific beet sugar/sucrose preparation which is characterized by a specific melting behavior and a specific ratio of different sucrose phases exhibiting different melting properties.
  • the use of this specific beet sugar sucrose preparation advantageously enables the provision of particularly advantageous food products.
  • the crystalline NSP-enriched beet sugar/sucrose preparation used in the food product provided according to the invention has a proportion of NSP, in particular a higher proportion of NSP, and a lower proportion of HSP compared to beet sugar/sucrose preparations customarily used in food products.
  • the low-melting sucrose phase has a higher energy content than the high-melting sucrose phase.
  • the solubility and dissolution rate of an NSP are higher than that of an HSP. It was also found according to the invention that the NSP has a higher sorption capacity than the HSP.
  • a crystalline NSP-enriched beet sugar sucrose preparation used according to the invention has an increased sweetness, in particular due to the increased solubility and increased dissolution rate, in particular compared to beet sugar sucrose preparations that are otherwise identical in composition, with these otherwise identically composed beet sugar sucrose preparations having a lower NSP and a higher one HSP content than the crystalline NSP-enriched beet sugar saccharose preparation provided according to the invention.
  • a crystalline NSP-enriched beet sugar-sucrose preparation of the present invention therefore has increased solubility, increased dissolution rate, increased sweetness and increased sorption capacity than otherwise identically composed beet sugar-sucrose preparations due to the higher NSP content, these otherwise identical beet sugar-sucrose preparations have a lower NSP and higher HSP content than the crystalline NSP-enriched beet sugar sucrose preparation of the invention.
  • Food products according to the invention which have NSP-enriched beet sugar/sucrose preparations provided according to the invention, are therefore characterized by an increased sweetness, which is to be attributed in particular to the increased solubility and the increased rate of dissolution of the sucrose, in particular in comparison to food products of otherwise identical composition which have an otherwise identically composed beet sugar Have sucrose preparation, this otherwise identically composed beet sugar sucrose preparation having a lower NSP and a higher HSP content than the inventive crystalline NSP-enriched beet sugar sucrose preparation.
  • the increased sorption capacity of the crystalline NSP-enriched beet sugar sucrose preparation provided by the present invention results in improved transferability of flavorings from components of the food product onto the sucrose.
  • chocolate andtraction according to the invention show an improved, particularly pleasant taste due to the present crystalline NSP-enriched beet sugar-sucrose preparation and the improved aroma sorption mediated by this.
  • the aroma is better bound to the sucrose and thus in the food product.
  • volatile substances in particular certain aroma substances, quickly leave the food product during production or storage, particularly under unfavorable production and/or storage conditions.
  • the increased sorption of the flavorings on the sucrose provided according to the invention leads to an improvement in the edibility, an improved taste experience and an improved shelf life.
  • the NSP contained in the sucrose preparation provided according to the invention is retained during the comminution of the sugar crystals, which is typical for chocolate production.
  • the food product according to the invention is due to the increased dissolving speed and increased solubility of the crystalline NSP-enriched beet sugar-sucrose preparation provided according to the invention able to release adsorbed aromas more quickly during consumption and thus lead to an improved, in particular also faster, taste experience.
  • the food products provided according to the invention are therefore also characterized by an increased aroma intensity, in particular in comparison to food products of otherwise identical composition, which have an otherwise identically composed beet sugar-sucrose preparation, with this otherwise identically composed beet sugar-sucrose preparation having a lower NSP and higher HSP content than the NSP-enriched beet sugar sucrose preparation of the present invention.
  • the crystalline NSP-enriched beet sugar-sucrose preparation used in the food product provided according to the invention is characterized by increased sweetness, increased sorption capacity, increased at the same weight compared to a commonly used beet sugar-sucrose preparation, in particular one that has a lower NSP content or no NSP solubility and increased rate of dissolution.
  • the crystalline NSP-enriched beet sugar sucrose preparations therefore to provide food products that despite consistent Sweet have a lower sucrose content and thus serve the health-conscious, calorie-reduced diet.
  • the food products according to the invention provide at least the same, but preferably an improved taste experience, in particular increased sweetness and increased Aroma intensity available.
  • the present invention therefore provides in a preferred embodiment in particular a food product that contains a crystalline NSP-enriched beet sugar-sucrose preparation and, as a food component, at least one flavoring, in particular wherein the food product consists of the crystalline NSP-enriched beet sugar-sucrose preparation and the flavoring.
  • the increased sorption capacity of sucrose which characterizes the crystalline NSP-enriched beet sugar sucrose preparation according to the invention, in combination with at least one flavoring substance, in particular with a flavoring substance, leads to the formation of a particularly advantageous food product that is suitable for a wide variety of applications alone or in combination with other food components.
  • the food products provided according to the invention also have a further advantage, which is evident when these food products are used as starting material for the production of heated food products.
  • the crystalline NSP-enriched beet sugar sucrose preparation present in the food products provided according to the invention has a proportion of 25 to 99% by weight NSP (based on the total dry weight of the sucrose).
  • a heated food product produced in this way in addition to a crystalline HSP, it also has an amorphous sucrose phase generated from the former crystalline NSP and thus represents a sucrose-containing product with a defined proportion of amorphous sucrose and a defined proportion of high-melting crystalline sucrose.
  • These products are distinguished by increased sweetness and increased aroma intensity compared to food products of otherwise identical composition with an identical sucrose content but a lower proportion of amorphous sucrose in the sucrose content.
  • the crystalline NSP-enriched beet sugar-sucrose preparation of the present invention has a beet sugar-sucrose content of 97.00 to 99.99% by weight, in particular 98.00 to 99.99% by weight.
  • % beet sugar sucrose (in each case based on the total dry weight of the crystalline NSP-enriched beet sugar sucrose preparation).
  • the crystalline NSP-enriched beet sugar-sucrose preparation of the present invention has a beet sugar-sucrose content of 99.00 to 100.00% by weight, in particular 99.10 to 99.99% by weight. 99.10 to 99.90% by weight, in particular 99.20 to 99.90% by weight, in particular 99.40 to 99.90% by weight, in particular 99.50 to 99.90% by weight , in particular 99.60 to 99.90% by weight, in particular 99.70 to 99.90% by weight, in particular 99.80 to 99.95 and in particular 99.80 to 99.90% by weight (each based on the total dry weight of the crystalline NSP-enriched beet sugar sucrose preparation).
  • the NSP-enriched crystalline beet sugar sucrose preparation of the present invention has a beet sugar sucrose content of 99.80 to 99.90% by weight (based on the total dry weight of the NSP-enriched crystalline beet sugar sucrose).
  • the crystalline NSP-enriched sucrose preparation consists of beet sugar sucrose, ie contains 100% by weight beet sugar sucrose (based on the total dry weight of the crystalline NSP-enriched sucrose preparation).
  • the crystalline NSP-enriched beet sugar/sucrose preparation according to the invention has a water content (water content according to the Karl Fischer method) of 0.03 to 0.2, in particular 0.03 to 0.15, in particular 0.03 to 0.14 and in particular 0.04 to 0.13% by weight (based on the total weight of the crystalline NSP-enriched beet sugar sucrose preparation).
  • the beet sugar-sucrose of the NSP-enriched crystalline beet sugar-sucrose preparation according to the invention has an HSP to NSP ratio of less than 1 (based on the total dry weight of the sucrose), i.e. a larger proportion of NSP than HSP. According to the invention, this results in a particularly preferred increased solubility and rate of dissolution as well as an increased sorption capacity for water and aromatic substances.
  • the beet sugar-sucrose of the NSP-enriched crystalline beet sugar-sucrose preparation according to the invention has a 1:1 ratio of HSP to NSP (in each case based on the total dry weight of the sucrose).
  • the crystalline NSP-enriched beet sugar sucrose preparation has an NSP content of 30 to 95% by weight, preferably 30 to 90% by weight, preferably 30 to 85% by weight, preferably 30 to 80% by weight, preferably 45 to 90% by weight, preferably 50 to 90% by weight, preferably 50 to 80% by weight, preferably 50 to 70% by weight, in particular 27 to 90% by weight (in each case based on the total dry weight of the beet sugar sucrose).
  • the crystalline NSP-enriched beet sugar sucrose preparation has an HSP content of 5 to 70% by weight, preferably 10 to 70% by weight, preferably 15 to 70% by weight, preferably 20 to 70% by weight. %, preferably 10 to 55% by weight, preferably 10 to 50% by weight, preferably 20 to 50% by weight, preferably 30 to 50% by weight, in particular 10 to 73% by weight HSP (in each case based on the total dry weight of the beet sugar sucrose).
  • the crystalline NSP-enriched beet sugar-sucrose preparation has 10 to 73% by weight HSP (based on the total dry weight of the beet sugar-sucrose).
  • the crystalline NSP-enriched beet sugar-sucrose preparation has 27 to 90% by weight NSP (based on the total dry weight of the beet sugar-sucrose). In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar-sucrose preparation has 27 to 90% by weight NSP and 10 to 73% by weight HSP (in each case based on the total dry weight of the beet sugar-sucrose).
  • the crystalline NSP-enriched beet sugar-sucrose preparation has 10 to 50% by weight HSP (based on the total dry weight of the beet sugar-sucrose).
  • the crystalline NSP-enriched beet sugar-sucrose preparation comprises 50 to 90% by weight of NSP (based on the total dry weight of the beet sugar-sucrose).
  • the crystalline NSP-enriched beet sugar-sucrose preparation has 50 to 90% by weight NSP and 10 to 50% by weight HSP (in each case based on the total dry weight of the beet sugar-sucrose).
  • the crystalline NSP-enriched beet sugar-sucrose preparation has 10 to 55% by weight HSP (based on the total dry weight of the beet sugar-sucrose).
  • the crystalline NSP-enriched beet sugar-sucrose preparation has 45 to 90% by weight NSP (based on the total dry weight of the beet sugar-sucrose).
  • the crystalline NSP-enriched beet sugar-sucrose preparation has 45 to 90% by weight NSP and 10 to 55% by weight HSP (in each case based on the total dry weight of the beet sugar-sucrose).
  • the present invention relates in particular to a food product according to the invention, wherein the crystalline NSP-enriched beet sugar-sucrose preparation consists of beet sugar-sucrose, i.e. 100% by weight beet sugar-sucrose (based on the total dry weight of the crystalline NSP-enriched beet sugar-sucrose preparation).
  • the food product of the present invention has a crystalline NSP-enriched Beet sugar-sucrose preparation which contains 95.00 to 99.99% by weight of beet sugar-sucrose and 0.01 to 5.00% by weight of at least one NSP inducer (in each case based on the total dry weight of the crystalline NSP-enriched beet sugar sucrose preparation).
  • an NSP inducer provided according to the invention has the result that its addition during the production of a crystalline NSP-enriched beet sugar-sucrose preparation according to the invention leads to a surprisingly increased proportion of NSP in the NSP-enriched beet sugar-sucrose preparation obtained.
  • the food product of the present invention comprises a crystalline NSP-enriched beet sucrose preparation consisting of beet sucrose and at least one NSP inducer.
  • the crystalline NSP-enriched beet sugar sucrose preparation has a content of at least one NSP inducer of 0.01 to 1% by weight, in particular 0.02 to 0.90% by weight, in particular 0.03 to 0.80% by weight, in particular 0.04 to 0.70% by weight, in particular 0.05 to 0.60% by weight, in particular 0.05 to 0.50% by weight (In each case based on the total dry weight of the crystalline NSP-enriched beet sugar sucrose preparation).
  • the NSP inducer is a polymeric or oligomeric carbohydrate, especially a sugar.
  • the NSP inducer is an oligomeric or polymeric carbohydrate, in particular inulin, oligofructose, short-chain fructooligosaccharides (“scFOS”), DP4 oligosaccharide, a DP4 oligosaccharide syrup, a DP4 Oligosaccharide syrup made from rice, especially rice flour, or a combination of two of them.
  • the NSP inducer is inulin.
  • the NSP inducer is oligofructose.
  • the NSP inducer is scFOS.
  • the NSP inducer is a DP4 oligosaccharide, in particular DP4 oligosaccharide syrup, in particular made from rice, in particular from rice flour.
  • the food product according to the invention comprises only a crystalline NSP-enriched beet sugar sucrose preparation and at least one food component.
  • the food product according to the invention comprises the crystalline NSP-enriched beet sugar sucrose preparation as the sole carbohydrate.
  • the food product according to the invention has the crystalline NSP-enriched beet sugar sucrose preparation as the sole body-enhancing sweetener.
  • the food product according to the invention has the crystalline NSP-enriched beet sugar sucrose preparation as the only sweetener.
  • the food product according to the invention has the crystalline NSP-enriched beet sugar sucrose preparation as the only sugar.
  • the food product according to the invention has the crystalline NSP-enriched beet sugar sucrose preparation as the only disaccharide.
  • the food product according to the invention has no sugar alcohol.
  • the crystalline NSP-enriched beet sugar-sucrose preparation has no coating or other modifications with one or more other substances, for example a fat.
  • Underneath a coating or other modification of a crystalline NSP-enriched sucrose composition is a specific treatment of the surface of the sucrose To understand sucrose preparation by means of at least one other substance for changing the chemical, physical, and / or physiological, in particular taste-related properties of the sucrose preparation.
  • the crystalline NSP-enriched beet sugar/sucrose preparation according to the invention has no closed pores.
  • the crystalline NSP-enriched beet sugar/sucrose preparation has a bulk density of 0.76 to 0.82 g/cm 3 .
  • the present invention provides a food product which preferably contains 10.00 to 99.90% by weight, in particular 20.00 to 99.90% by weight, in particular 30.00 to 99.90% by weight, in particular 40 0.00 to 99.90% by weight, in particular 50.00 to 99.90% by weight, in particular 60.00 to 99.90% by weight, in particular 70.00 to 99.90% by weight, in particular 80.00 to 99.90% by weight and in particular 90.00 to 99.90% by weight, in particular 10.00 to 90.00% by weight, in particular 20.00 to 80.00% by weight %, especially 30.00 to 70.00% by weight, especially 40.00 to 60.00% by weight and especially 50.00 to 60.00% by weight of a crystalline NSP-enriched sucrose preparation and 0.10 to 90.00% by weight, in particular 0.10 to 80.00% by weight, in particular 0.10 to 70.00% by weight, in particular 0.10 to 60.00% by weight, in particular 0 10 to 50.00% by weight, in particular 1.00 to 40.00% by weight, in particular 0.10
  • the food product comprises 10.00 to 90.00% by weight of a crystalline NSP-enriched beet sugar sucrose preparation and 10.00 to 90.00% by weight of at least one food component (each based on the total weight of the food product).
  • the stated ranges of amounts for the crystalline NSP-enriched beet sugar sucrose preparation and the at least one food component add up to 100.00% by weight of the total weight of the food product.
  • the crystalline NSP-enriched beet sugar sucrose preparation is present in the food product in an amount of from 5.00 to 90.00% by weight, especially from 5.00 to 80.00% by weight 5.00 to 70.00% by weight, in particular 5.00 to 60.00% by weight, in particular 5.00 to 50.00% by weight, in particular 5.00 to 40.00% by weight, in particular 5.00 to 30.00% by weight, in particular 5.0 to 20.00% by weight and the at least one food component in an amount of 10.00 to 95.00% by weight, in particular 20.00% to 95.00% by weight, in particular 30.00 to 95.00% by weight, in particular 40.0 to 95.00% by weight, in particular 50.00 to 95.00% by weight, in particular 60 .00 to 95.00% by weight, in particular 70.00 to 95.00% by
  • the at least one food component present in the food product of the invention in addition to the crystalline NSP-enriched beet sugar sucrose preparation is selected from the group consisting of fat component, protein component, carbohydrate component, flavoring, dietary fiber, additive and a combination from two or more of them.
  • the at least one food component can therefore, for example, a) at least one fat component and at least one protein component, b) at least one fat component and at least one carbohydrate component, c) at least one protein component and at least one carbohydrate component, d) at least one fat component and at least one flavoring, e) at least one protein component and at least one flavoring, d) at least one carbohydrate component and at least one flavoring, g) at least one fat component, at least one protein component, at least one carbohydrate component, at least one flavoring and at least one dietary fiber, h) at least one fat component, at least one protein component, at least one carbohydrate component and at least one dietary fiber or i) at least one fat component, at least one protein component, at least one carbohydrate component, at least one flavoring, at least one dietary fiber and be at least one additive.
  • the at least one food component which is preferably present in the form of a fat component, a protein component and/or a carbohydrate component, has at least one flavoring present integrally in the fat component, protein component or carbohydrate component on.
  • at least one further flavoring can also be present in the food product.
  • the fat component there is no flavoring present in the fat component, the protein component and/or the carbohydrate component and at least one flavoring substance that is added separately, i.e. not integrally in a protein component, carbohydrate component and/or fat component, is present in the food product.
  • the at least one food component can be present as a mixture of two or more food components.
  • the at least one food component is at least one fat component and at least one flavoring, at least one protein component and at least one flavoring, or at least one fat component, at least one protein component and one flavoring.
  • the at least one food component can be in solid form.
  • the at least one food component can be in liquid form.
  • the at least one food component can be in semi-liquid, in particular gel-like, form.
  • the at least one food component can also be in foamed, porous, suspended or emulsified form.
  • the at least one foodstuff component can be present in an oil phase, in a water phase, in an oil-in-water phase or in a water-in-oil phase.
  • the food product according to the invention comprises a crystalline NSP-enriched beet sugar sucrose preparation and at least one food component, wherein at least one food component is a flavoring.
  • the food product of the present invention may optionally include one or more other food components in this embodiment.
  • the food product according to the invention comprises solely a crystalline NSP-enriched beet sugar sucrose preparation and at least one food component, wherein the at least one food component is one or more flavoring(s).
  • the food product according to the invention consists of the crystalline NSP-enriched beet sugar sucrose preparation and the at least one food component in the form of one or more flavoring substances. The food product of this embodiment therefore has no other food components.
  • the food product according to the invention has the at least one flavoring in an amount of 0.01 to 5.00% by weight, in particular 0.01 to 1.00% by weight, in particular 0.01 to 0.50% by weight, in particular 0.01 to 0.10% by weight and in particular 0.01 to 0.05% by weight (in each case based on the total weight of the food product).
  • the food product according to the invention has the at least one flavoring in an amount of from 0.01 to 0.05% by weight, in particular from 0.01 to 0.04% by weight, in particular from 0. 01 to 0.03% by weight and in particular from 0.01 to 0.02% by weight (in each case based on the total weight of the food product).
  • the food product according to the invention has the at least one flavoring in an amount of 0.01 to 0.05% by weight (based on the total weight of the food product).
  • the at least one flavoring is present in the food product in an amount of 0.01 to 5.0% by weight (in each case based on the total weight of the food product).
  • the at least one flavoring is present in an amount of 0.01 to 4.00% by weight, in particular 0.02 to 3.0% by weight, in particular 0.03 to 2.00% by weight % by weight, in particular 0.04 to 1.50% by weight, in particular 0.05 to 1.00% by weight (in each case based on the total weight of the food product) in the food product.
  • the at least one flavoring is present in an amount of 0.10 to 4.00% by weight, in particular 0.20 to 3.00% by weight, in particular 0.30 to 2.00% by weight % by weight, in particular 0.40 to 1.50% by weight, in particular 0.50 to 1% by weight (in each case based on the total weight of the food product) in the food product.
  • the at least one flavoring is present in an amount of 0.1 to 4.0% by weight, in particular 0.2 to 3.0% by weight, in particular 0.3 to 2.0% by weight % by weight, in particular 0.4 to 1.5% by weight, in particular 0.5 to 1% by weight (in each case based on the total weight of the food product) in the food product.
  • the food product comprises 95.00 to 99.99% by weight, in particular 99.00 to 99.99% by weight, in particular 99.50 to 99.99% by weight, in particular 99.90 to 99.99% by weight, especially 99.95 to 99.99% by weight of the crystalline NSP-enriched beet sugar sucrose preparation and 0.01 to 5.00% by weight, especially 0.01 to 1.00% by weight, in particular 0.01 to 0.50% by weight, in particular 0.01 to 0.10% by weight, in particular 0.01 to 0.05% by weight, of the at least one flavoring (each based on the total weight of the food product).
  • the food product according to the invention consists of 95.00 to 99.99% by weight, in particular 99.00 to 99.99% by weight, in particular 99.50 to 99.99% by weight , in particular 99.90 to 99.99% by weight, in particular 99.95 to 99.99% by weight of the crystalline NSP-enriched beet sugar sucrose preparation and 0.01 to 5.00% by weight, in particular 0, 01 to 1.00% by weight, in particular 0.01 to 0.50% by weight, in particular 0.01 to 0.10% by weight, in particular 0.01 to 0.05% by weight of the at least one flavoring (in each case based on the total weight of the food product ), i.e. has no other food components.
  • the food product according to the invention comprises 99.95 to 99.99% by weight of the crystalline NSP-enriched beet sugar sucrose preparation and 0.01 to 0.05% by weight of the at least one flavoring (each based on on the total weight of the food product).
  • the food product according to the invention consists of 99.95 to 99.99% by weight of the crystalline NSP-enriched beet sugar sucrose preparation and 0.01 to 0.05% by weight of the at least one flavoring (each based on the total weight of the food product), i.e. has no other food components.
  • the food product according to the invention has 99.95 to 99.99% by weight, in particular 99.96 to 99.99% by weight, in particular 99.97 to 99.99% by weight, in particular from 99.98 to 99.99% by weight of the crystalline NSP-enriched beet sugar sucrose preparation and at least one flavoring agent in an amount of from 0.01 to 0.05% by weight, in particular from 0.01 to 0.04% % by weight, in particular from 0.01 to 0.03% by weight and in particular from 0.01 to 0.02% by weight (in each case based on the total weight of the food product), in particular consists of these.
  • the food product contains as at least one food component at least one fat component, at least one protein component, at least one carbohydrate component and optionally at least one flavoring, with this at least one food component, i.e. the at least one fat component, at least one protein component, at least one Carbohydrate component and the optionally at least one flavoring substance, in an amount of 10.00 to 95.00% by weight, in particular 20.00 to 95.00% by weight, in particular 30.00 to 95.00% by weight, in particular 40.00 to 95.00% by weight, in particular 50.00 to 95.00% by weight, in particular 60.00 to 95.00% by weight, in particular 70.00 to 95.00% by weight %, in particular 80.00 to 95.00% by weight, is present in the food product (in each case based on the total weight of the food product).
  • the at least one food component can be present as a mixture having at least one protein component, at least one carbohydrate component, at least one fat component and at least one flavoring in the
  • the at least one food component can be present as a mixture having at least one fat component, at least one protein component, at least one carbohydrate component and at least one flavoring in the form of cocoa powder.
  • the at least one food component can be present as at least one fat component in the form of cocoa butter.
  • the at least one food component can be present as at least one fat component in the form of butter.
  • the at least one food component can be present as at least one fat component in the form of milk, in particular raw milk, whole milk or skimmed milk, cream or milk powder.
  • the at least one carbohydrate component can be present in the form of a cereal product, in particular flour or starch.
  • the food product is a confectionery, in particular chocolate,
  • Cosmetic ice cream, praline, filling, cream filling, cream filling for biscuits and candy bars, soft caramel, an instant powder or a baked goods mix.
  • ice cream ice cream
  • praline filling, cream filling, cream filling for biscuits and candy bars
  • soft caramel an instant powder or a baked goods mix.
  • the food product according to the invention is a chocolate.
  • a chocolate according to the present invention comprises 30.00 to 60.00% by weight of the crystalline NSP-enriched beet sugar-sucrose preparation of the present invention, 2.00 to 40.00% by weight cocoa butter, 0.00 to 60.00% by weight cocoa mass and 0.00 to 40.00% by weight milk powder (in each case based on the total weight of the food product) and optionally an emulsifier, for example lecithin, fruits, spices, other flavorings or nuts.
  • the food product according to the invention is a coating.
  • the crème according to the invention has 30.00 to 60.00% by weight of the crystalline NSP-enriched sucrose preparation according to the invention, 20.00 to 50.00% by weight cocoa butter, 0.00 to 50.00% by weight % cocoa mass and 0.00 to 40.00% by weight milk powder (in each case based on the total weight of the food product) and optionally an emulsifier, for example lecithin, spices, fruits, nuts or other flavorings.
  • the food product according to the invention is a praline.
  • the praline has a chocolate according to the invention and/ortraction according to the invention, in particular the praline according to the invention has 10.00 to 90.00% by weight, in particular 20.00 to 80.00% by weight, in particular 30.00 to 70 .00% by weight, in particular 40.00 to 60.00% by weight, of the chocolate according to the invention and/or the crème according to the invention (in each case based on the total weight of the food product).
  • the food product according to the invention is a baked good.
  • the baked goods according to the invention are delicate baked goods.
  • the fine bakery product according to the invention is a bakery product which contains 5.00 to 40.00% by weight of the crystalline NSP-enriched sucrose preparation of the present invention and 30.00 to 95.00% by weight of a Grain product, in particular flour or starch, and 0.00 to 50.00% by weight of a fat component (in each case based on the total weight of the food product).
  • the food product according to the invention is a baked goods mix, in particular a fine baked goods mix, in particular one that contains 5.00 to 60.00% by weight of the crystalline NSP-enriched beet sugar sucrose preparation of the present invention and 30 .00 to 95.00% by weight of a cereal product, in particular flour or starch, and 0.00 to 50.00 % by weight of a fat component (in each case based on the total weight of the food product).
  • the food product according to the invention is a soft caramel, in particular a soft caramel, which contains 30.00 to 90.00% by weight of the crystalline NSP-enriched beet sugar sucrose preparation according to the invention, 5.00 to 20.00% by weight -% of a fat component, in particular butter, and 3.00 to 30.00% by weight of a milk component, in particular milk and/or cream, optionally also other sweetening substances and/or fillers such as starch syrup, flavoring ingredients, in particular fruit, other aromas or other additives (based on the total weight of the food product).
  • a soft caramel which contains 30.00 to 90.00% by weight of the crystalline NSP-enriched beet sugar sucrose preparation according to the invention, 5.00 to 20.00% by weight -% of a fat component, in particular butter, and 3.00 to 30.00% by weight of a milk component, in particular milk and/or cream, optionally also other sweetening substances and/or fillers such as starch syrup, flavoring ingredients, in particular fruit, other aromas or other additives (
  • the food product according to the invention is an ice cream, in particular an ice cream, a cream ice cream, a fruit ice cream, a milk ice cream, an ice cream cream, a sorbet or a water ice.
  • the ice cream according to the invention has 10.00 to 50.00% by weight of the crystalline NSP-enriched beet sugar/sucrose preparation according to the invention.
  • ice cream, cream ice cream, fruit ice cream, milk ice cream, cream ice cream contain at least 8.00 to 80.00% by weight of at least one milk component, in particular milk and/or cream, and optionally water, flavorings, fruit, fruit preparation and/or fruit juices (each based on the total weight of the food product).
  • the food product according to the invention is a chewing gum.
  • the chewing gum according to the invention has 30.00 to 80.00% by weight of a crystalline NSP-enriched beet sugar sucrose preparation according to the invention and 10.00 to 50.00% by weight of a chewing gum base and 0.00 to 10.00 wt.
  • the food product according to the invention is an instant powder.
  • the instant powder according to the invention has 10.00 to 95.00% by weight of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention and 5.00 to 90.00% by weight of a soluble, in particular water- or milk-soluble, food component, in particular a carbohydrate, fat and/or Protein component, for example coffee, especially coffee extract, tea, especially tea extract, cocoa, especially cocoa extract, fruit extract, other flavorings, spices, flavorings, emulators or food-grade acids.
  • the food product according to the invention is a filling of a food product, in particular a cream filling, in particular a cream filling for biscuits and candy bars.
  • the inventive filling for a food product comprises 5.00 to 60.00% by weight of the crystalline NSP-enriched beet sugar sucrose preparation of the present invention, 20.00 to 95.00% by weight of a fat component , 0.00 to 40.00% by weight of a protein component and 0.00 to 40.00% by weight of a carbohydrate component (in each case based on the total weight of the food product), and optionally an emulsifier, for example lecithin, cocoa, fruit , spices, other flavorings or nuts.
  • the crystalline NSP-enriched beet sugar-sucrose composition of the present invention may preferably be present in a reduced calorie food product of the present invention.
  • the food product is suitable for the production of a HT (high temperature) heated food product, in particular a baked good.
  • HT high temperature
  • the food product suitable for the preparation of a HT (high temperature) heated food product is a bakery mix.
  • the present invention also relates to a process for the production of a food product according to the invention, wherein 5.00 to 99.99% by weight (based on the total weight of the food product) of a crystalline NSP-enriched beet sugar sucrose preparation containing 95 to 100% by weight beet sugar - Sucrose (based on the total weight of the crystalline NSP-enriched beet sugar sucrose preparation) with a content of 1 to 75% by weight HSP and 25 to 99% by weight NSP (each based on the Total dry weight of sucrose) and 0.01 to 95.00% by weight of at least one food component (based on the total weight of the food product) are mixed and processed into the food product.
  • a crystalline NSP-enriched beet sugar sucrose preparation containing 95 to 100% by weight beet sugar - Sucrose (based on the total weight of the crystalline NSP-enriched beet sugar sucrose preparation) with a content of 1 to 75% by weight HSP and 25 to 99% by weight NSP (each based on the Total
  • the present invention also relates to a method for producing a food product according to the invention, wherein 95.00 to 99.99% by weight, in particular 99.00 to 99.99% by weight, in particular 99.50 to 99.99% by weight %, especially 99.90 to 99.99%, especially 99.95 to 99.99% by weight of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention and 0.01 to 5.00% by weight , in particular 0.01 to 1.00% by weight, in particular 0.01 to 0.50% by weight, in particular 0.01 to 0.10% by weight, in particular 0.01 to 0.05% by weight.
  • -% of at least one flavoring are mixed and processed into the food product.
  • the present invention also relates in particular to a method for producing a food product according to the invention, in which 5 to 99.9% by weight (based on the total weight of the food product) of a crystalline NSP-enriched beet sugar/sucrose preparation containing 95 to 100% by weight beet sugar Sucrose (based on the total weight of the crystalline NSP-enriched beet sugar sucrose preparation) containing 1 to 75% by weight HSP and 25 to 99% by weight NSP (each based on the total dry weight of the sucrose) and 0.1 to 95 % by weight of at least one food component (based on the total weight of the food product) and processed into the food product.
  • a crystalline NSP-enriched beet sugar/sucrose preparation containing 95 to 100% by weight beet sugar Sucrose (based on the total weight of the crystalline NSP-enriched beet sugar sucrose preparation) containing 1 to 75% by weight HSP and 25 to 99% by weight NSP (each based on the total dry weight of the sucrose
  • the invention also provides a process for preparing a food product, which food product is characterized by the presence of a crystalline NSP-enriched beet sugar sucrose preparation, particularly one obtained by the process of the present invention for preparing a crystalline NSP-enriched beet sugar sucrose preparation would.
  • a method for producing a food product according to the invention wherein after the mixing of the at least one NSP-enriched beet sugar/sucrose preparation with the at least one food component, further processing steps are provided which depend on the type and quantity of the food component used and the food component to be produced Orient food product and the specialist can run in a conventional manner.
  • HT heating high temperature heating
  • the present invention therefore also relates to HT-heated food products that can be produced by heating and cooling food products according to the invention, in particular baked goods.
  • the present invention also relates to a process for the production of a crystalline NSP-enriched beet sugar-sucrose preparation comprising 95 to 100% by weight beet sugar-sucrose (based on the total dry weight of the crystalline NSP-enriched beet sugar-sucrose preparation) containing 1 to 75 wt % of high-melting phase (HSP) and 25 to 99% by weight of low-melting sucrose phase (NSP) (in each case based on the total dry weight of the beet sugar sucrose), comprising the process steps: a) providing a solution of a starting material present in an aqueous medium Beet sugar/sucrose preparation, the starting beet sugar/sucrose preparation having a potassium ion content of 1 to 100 mg/kg and sulfate ions of 1 to 34 mg/kg (in each case based on the total dry weight of the starting beet sugar/sucrose preparation), b) partially Evaporation of the aqueous medium from the solution according
  • the crystalline NSP-enriched beet sugar-sucrose preparation of the present invention produced in this way has a beet sugar-sucrose content of 96.00 to 100% by weight, in particular 97.00 to 99.99% by weight. %, in particular 98.00 to 99.99% by weight of beet sugar sucrose (based on the total dry weight of the crystalline NSP-enriched beet sugar sucrose preparation).
  • the crystalline NSP-enriched beet sugar-sucrose preparation of the present invention produced in this way preferably has a content of 99.80 to 99.90% by weight beet sugar-sucrose (in each case based on the total dry weight of the NSP-enriched crystalline beet sugar-sucrose).
  • the methods provided by the present invention for preparing a crystalline NSP-enriched beet sugar-sucrose preparation are for providing a crystalline NSP-enriched beet sugar-sucrose preparation for use in a food product according to the present invention.
  • the food product according to the present invention is therefore a food product comprising 5.00 to 99.99% by weight, in particular 5.0 to 99.9% by weight, of a crystalline NSP-enriched beet sugar sucrose preparation
  • the crystalline NSP enriched beet sugar sucrose preparation can be prepared according to a process according to the invention for the preparation of a crystalline NSP-enriched beet sugar sucrose preparation and wherein the food product contains 0.01 to 95.00% by weight, in particular 0.1 to 95.0% by weight, at least a food component (based on the total weight of the food product).
  • the starting beet sugar-sucrose preparation according to process step a) has an HSP content of 80 to 100% by weight and an NSP content of 0 to 20% by weight (each based on the total dry weight of the sucrose).
  • the present invention relates to methods for producing a crystalline NSP-enriched beet sugar sucrose preparation, these methods being characterized in that a starting beet sugar sucrose preparation defined according to the invention is used in order to obtain a crystalline NSP-enriched beet sugar sucrose preparation from this by evaporative crystallization .
  • the starting beet sugar-sucrose preparations used according to the invention are in particular beet sugar-sucrose preparations which are characterized by a high purity of the sucrose, in particular by a sucrose content of at least 99.00% by weight (based on the total weight of the TS (dry substance) of the starting beet sugar - sucrose preparation), a maximum potassium ion content of 100 mg/kg and a maximum sulphate ion content of 34 mg/kg (potassium and sulphate ion weights based on the total dry weight of the starting beet sugar sucrose preparation).
  • the starting beet sugar-sucrose preparations used have 1 to 100 mg/kg of potassium ions and 1 to 34 mg/kg of sulfate ions (potassium and sulfate ion weights in each case based on the total dry weight of the starting beet sugar-sucrose preparation).
  • the advantageous NSP-enriched beet sugar-sucrose preparation provided according to the invention can be produced in a targeted manner by providing and using a starting beet sugar-sucrose preparation with a specific composition.
  • a starting beet sugar sucrose preparation which had a maximum potassium ion content of 100 mg/kg and a maximum sulfate ion content of 34 mg/kg (potassium and sulfate ion weight based on the total dry weight of the starting beet sugar sucrose preparation ) while at the same time having a high purity of the sucrose of at least 99.00 wt. enriched beet sugar sucrose preparation can be converted.
  • the starting beet sugar/sucrose preparation has a beet sugar/sucrose content of 99.00 to 99.90% by weight, in particular 99.10 to 99.90% by weight, in particular 99 20 to 99.90% by weight, in particular 99.40 to 99.90% by weight, in particular 99.50 to 99.90% by weight, in particular 99.60 from 99.90% by weight, in particular from 99.70 to 99.90% by weight, in particular from 99.70 to 99.99% by weight, in particular from 99.70 to 100% by weight, of potassium ions from 1 to 100 mg/kg and sulfate ions from 1 to 34 mg/kg (in each case based on the total dry weight of the starting beet sugar/sucrose preparation).
  • the crystalline starting beet sugar/sucrose preparation has an HSP content of 85 to 100% by weight and an NSP content of 0 to 15% by weight, in particular an HSP content of 90 to 100% by weight. and NSP from 0 to 10% by weight (in each case based on the total dry weight of the beet sugar sucrose).
  • the aqueous medium is water, in particular deionized water.
  • the solution of the starting beet sugar-sucrose preparation provided in process step a) has a dry matter content of 40 to 80% by weight, in particular 20 to 70% by weight, in particular 50 to 70% by weight (in each case based on on the total weight of the solution).
  • the solution provided according to the invention in process step a) of a starting beet sugar/sucrose preparation present in an aqueous medium can be produced in a preceding process step x) or y).
  • the solution of the starting beet sugar-sucrose preparation provided in process step a) is produced, either in a process step x) by dissolving a crystallization of a liquid starting material, in particular a sucrose solution, a raw sugar juice, a thin juice , a thick juice or raw juice, solid starting beet sugar sucrose preparation obtained, or in a process step y) by adsorption processes carried out on a liquid starting material, in particular a sucrose solution, a raw sugar juice, a thick juice or raw juice, in particular adsorption processes using activated carbon, decolorizing resins , ion exchangers or in a combination thereof.
  • a liquid starting material in particular a sucrose solution, a raw sugar juice, a thin juice , a thick juice or raw juice
  • solid starting beet sugar sucrose preparation obtained or in a process step y
  • adsorption processes carried out on a liquid starting material in particular a sucrose solution, a raw sugar juice, a thick juice
  • an educt material is used as a starting point, wherein the educt material can in particular be a liquid material originating directly from natural sources.
  • the educt material is preferably in liquid form before, in particular in the form of a sucrose solution, raw juice, raw sugar juice, thin juice or thick juice.
  • a solid starting sucrose preparation according to the present invention can be obtained from a liquid starting material, for example a sucrose solution, raw sugar juice, thick juice, thin juice or raw juice, by crystallization, in particular evaporative crystallization , which is dissolved in a method step x) in an aqueous medium, in particular water, in order to provide the solution used in method step a).
  • a liquid starting material for example a sucrose solution, raw sugar juice, thick juice, thin juice or raw juice
  • the solution provided in process step a) of a starting beet sugar-sucrose preparation present in an aqueous medium is prepared by, in a process step a) preceding process step x), a solid crystalline starting beet sugar-sucrose preparation in a aqueous medium is dissolved.
  • the solution provided in method step a) of an in a starting beet sugar-sucrose preparation according to the present invention present in an aqueous medium.
  • the solution provided in process step a) of a starting beet sugar/sucrose preparation present in an aqueous medium is produced by, in a process step y) preceding process step a), an adsorption process on a liquid starting material, in particular an adsorption process using activated carbon, decolorizing resins, ion exchangers or a combination thereof, a sucrose purification has been carried out and a solution of a starting beet sugar sucrose preparation present in an aqueous medium is thus obtained.
  • the solution provided in process step a) is present in an aqueous medium
  • Starting beet sugar sucrose preparation in the form of a solution of a starting sucrose preparation treated by adsorption processes, which consists of educt material, in particular liquid educt material originating directly from natural sources, in particular in the form of raw sugar juice, in particular in the form of raw juice or in particular in the form comes from thick juice.
  • a temperature of at least 67° C., in particular at least 70° C. is set in process step b) in order to obtain the magma containing sucrose crystals.
  • a pressure of 100 to 500 mbar, in particular 100 to 400 mbar, in particular 150 to 400 mbar, in particular 200 to 400 mbar, in particular 200 to 300 mbar, is set in process step b).
  • method step b) comprises at least two method sections, in particular method step b) comprises a thickening step (method step b1)) and a boiling step (method step b2)).
  • a first part of the solution provided in process step a) of a starting beet sugar/sucrose preparation present in an aqueous medium is thickened in a thickening step in process step bl) and a second part of the solution provided in process step a) in Process step b2) is added to the thickened in process step bl) first part of the solution, preferably semi-continuously or continuously.
  • the first part of the solution provided in process step a) of a starting beet sugar/sucrose preparation present in an aqueous medium is particularly preferably 10 to 60% by weight, in particular 15 to 30% by weight, and the second part is 40 to 90% by weight, in particular 70 to 85% by weight - % of the solution provided in process step a) in an aqueous medium present starting beet sugar-sucrose preparation (in each case based on the total weight of the solution provided in process step a) of a starting beet sugar-sucrose preparation present in an aqueous medium).
  • a seeding step takes place in method step b), in particular between method step b1) and method step b2).
  • the seed material used in seeding step b3) is sucrose, in particular crystalline sucrose, in particular ground crystalline sucrose.
  • the seed substance, in particular sucrose, in particular crystalline sucrose, in particular ground crystalline sucrose can be used in the form of a suspension (slurry) or in the form of an aqueous crystal-containing magma.
  • crystalline sucrose in particular ground crystalline sucrose, in the form of a suspension in isopropanol, in particular in the form of a 5 to 45% by weight, in particular 10 to 40% by weight, in particular 35% by weight, can be used as seed material.
  • Suspension containing sucrose in isopropanol can be used.
  • crystalline sucrose in particular ground crystalline sucrose, is used as the only seed substance and no other substances.
  • method step b3) is carried out after method step bl) and before method step b2).
  • the aqueous medium in process step b) is agitated, in particular the aqueous medium is stirred.
  • the agitation, in particular the stirring, of the aqueous medium is carried out at a stirring speed of 50 to 300 rpm (revolutions)/min, in particular 70 to 200 rpm, in particular 70 to 150 rpm.
  • the agitation, in particular the stirring during process step b) in process step b1), in process step b2) and in process step b3) or carried out in one or two of the process steps bl), b2), or b3), preferably in process step bl).
  • At least one NSP inducer is added to the aqueous medium in process step a), in process step b) or in process steps a) and b).
  • a process for producing a crystalline NSP-enriched beet sugar-sucrose preparation wherein in process step a) at least one NSP inducer is added to the solution of a starting beet sugar-sucrose preparation present in an aqueous medium.
  • a process for the production of a crystalline NSP-enriched beet sugar sucrose preparation wherein in process step b) at least one NSP inducer is added to the aqueous medium.
  • At least one NSP inducer is added to the aqueous medium in an amount of 0.01 to 5.00% by weight (based on the total weight of the solution provided in process step a) of a solution present in an aqueous medium Starting beet sugar sucrose preparation) in process step b), in particular in process step bl),) added.
  • the process provided according to the invention for producing a crystalline NSP-enriched beet sugar/sucrose preparation is characterized in particular by the sequence of process steps a), b) and c), in particular x), a), b) and c) or in particular y), a) , b) and c), in the given order.
  • no further process steps are carried out between process steps a), b) and c).
  • the procedure according to the invention is therefore also advantageous in that, in a preferred embodiment, no organic solvents, catalysts and/or organic reactants are used.
  • a procedure according to the invention is provided, according to which no organic solvents, catalysts and/or organic reactants are used, with the exception of carrying out an inoculation step b3), in which in the inoculation step process step b3) an amount of at most 1 parts per thousand by weight is used (1% by weight) (based on the total volume of the crystallization solution in process step b)) isopropanol is used as the medium for suspending ground sucrose as seed material.
  • the crystalline NSP-enriched beet sugar-sucrose preparation provided according to the invention in particular produced by means of the procedure according to the invention, has 95 to 100% by weight beet sugar-sucrose (based on the total dry weight of the NSP-enriched crystalline beet sugar-sucrose), wherein the beet sugar-sucrose has 1 to 75% by weight high-melting sucrose phase (HSP) and 25 to 99% by weight low-melting sucrose phase (NSP) (in each case based on the total dry weight of the beet sugar-sucrose) and wherein the beet sugar-sucrose preparation has a maximum content of Potassium ions of 100 mg/kg, in particular 1 to 100 mg/kg, and a maximum content of sulfate ions of 34 mg/kg, in particular 1 to 34 mg/kg (in each case based on the total dry weight of the crystalline NSP-enriched beet sugar sucrose preparation).
  • HSP high-melting sucrose phase
  • the resulting crystalline NSP-enriched beet sugar sucrose preparation has an NSP content of 30 to 95% by weight, preferably 30 to 90% by weight, preferably 30 to 85% by weight, preferably 30 to 80% by weight, preferred 50 to 80% by weight, in particular 50 to 70% by weight, in particular 27 to 70% by weight (in each case based on the total dry weight of the sucrose).
  • the present invention also relates to the inventive crystalline NSP-enriched beet sugar/sucrose preparations produced according to the invention with a sucrose content of 95 to 100% by weight, in particular 99.00 to 99.99% by weight, beet sugar/sucrose (in each case based on the total dry weight of the NSP-enriched beet sugar-sucrose preparation) and a content of 1 to 75% by weight HSP and 25 to 99% by weight NSP (each based on the total dry weight of the beet sugar-sucrose).
  • the NSP-enriched crystalline beet sugar/sucrose preparation according to the invention can be used to increase the sweetness, to improve the sweetness profile, to improve the organoleptic properties, to increase the aroma intensity, to increase the rate of dissolution and/or to increase the solubility.
  • the crystalline NSP-enriched beet sugar/sucrose preparation according to the invention can be used to increase the sorption capacity, in particular to increase the water sorption capacity, or to increase the aroma sorption capacity (also referred to as aroma sorption).
  • the crystalline NSP-enriched beet sugar/sucrose preparation according to the invention can be used together with at least one flavoring substance as a food product or as a component of a food product.
  • the present invention relates to the use of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention to increase the sweetness of a food product.
  • this relates to the use of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention for increasing the solubility of a food product.
  • the present invention in another preferred embodiment, relates to the use of a crystalline NSP-enriched beet sugar-sucrose preparation of the present invention to increase the rate of dissolution of a food product.
  • the present invention relates to the use of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention to increase the sweetness of sucrose in the food product.
  • this relates to the use of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention to increase the solubility of sucrose in the food product.
  • this relates to the use of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention to increase the rate of dissolution of sucrose in the food product.
  • this relates to the use of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention to increase the sorption capacity, in particular to increase the H2O sorption capacity or to increase the aroma sorption capacity of sucrose in a food product, in particular in a flavoring -containing food product.
  • this relates to the use of a crystalline NSP-enriched beet sugar/sucrose preparation of the present invention for increasing the aroma intensity of a food product, in particular in a food product containing aroma substances.
  • the food components used for the production and crystalline NSP-enriched beet sugar sucrose preparations are both in relation to the food product according to the invention and in relation to the method for the production of the food product according to the invention disclosed, i.e. features that are described in relation to the food product also relate to the process for the production of the food product and features that are described in relation to the process for the production of the food product are also used for characterization of the food product according to the invention and its use.
  • a "crystalline NSP-enriched beet sugar sucrose preparation” is understood to mean a beet sugar preparation which has the NSP and HSP contents defined quantitatively by the specified quantity ranges in the present teaching, i.e. a content of 1 to 75 wt.
  • HSP high-melting sucrose phase
  • NSP low-melting sucrose phase
  • HSP content of 5 to 70, preferably 10 to 70% by weight , preferably 15 to 70% by weight, preferably 20 to 70% by weight, preferably 10 to 55% by weight, preferably 10 to 50% by weight, preferably 20 to 50% by weight, preferably 30 to 50 % by weight, in particular 10 to 73% by weight HSP (in each case based on the total dry weight of the beet sugar sucrose) and in particular an NSP content of 30 to 95% by weight, preferably 30 to 90% by weight 30 to 85% by weight, preferably 30 to 80% by weight, preferably 45 to 90% by weight, preferably 50 to 90% by weight, preferably 50 to 80% by weight, preferably 50 to 70% by weight, in particular 27 to 90% by weight (in each case based on the total dry weight of the beet sugar sucrose).
  • a "crystalline NSP-enriched beet sugar sucrose preparation” has a lower HSP and a higher NSP content in relation to a crystalline comparison beet sugar sucrose preparation, i.e. a beet sugar preparation of exactly the same composition that is usually used in food products, for example Example compared to an EU1 sugar or an EU2 sugar.
  • an “increased solubility” of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention is understood to mean that it has a higher solubility in water, in particular at 25° C., than a comparative crystalline sucrose preparation of exactly the same composition , which has a lower NSP and a higher HSP content, for example an EU1 sugar or an EU2 sugar.
  • an “increased dissolution rate” of a crystalline NSP-enriched beet sugar-sucrose preparation of the present invention is understood to mean that it has a higher dissolution rate in water, in particular at 25° C., than a crystalline comparison beet sugar-sucrose preparation exactly the same composition, which has a lower NSP and a higher HSP content, for example an EU1 sugar or an EU2 sugar.
  • a crystalline NSP-enriched beet sugar sucrose preparation is understood to mean that it has a higher dissolution rate in water, in particular at 25° C.
  • a crystalline comparison beet sugar-sucrose preparation exactly the same composition, which has a lower NSP and a higher HSP content, for example an EU1 sugar or an EU2 sugar.
  • an "increased sorption capacity" of a crystalline NSP-enriched beet sugar-sucrose preparation of the present invention is understood to mean that it has a higher sorption capacity than a comparative crystalline beet sugar-sucrose preparation of exactly the same compositions, which has a lower NSP and has a higher HSP content, for example an EU1 sugar or EU2 sugar.
  • the sorption capacity of a beet sugar/sucrose preparation according to the invention can be determined according to Examples 6 and 7.
  • the "enhanced sorbency" of the crystalline NSP-enriched beet sugar sucrose preparation provided by the present invention may be enhanced H2O sorbency, or enhanced aroma sorbency, or enhanced H2O sorbency and enhanced aroma sorbency.
  • an "increased sweetness" of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention is understood to mean that it has a higher sweetness than a comparative crystalline beet sugar sucrose preparation of exactly the same compositions, which has a lower NSP and has a higher HSP content, for example an EU1 sugar or EU2 sugar.
  • Increased sweetness, in particular an improved perception of sweetness can be determined by trained test persons using sensory tests.
  • an “increased aroma intensity of a food product according to the invention” means that the food product according to the invention containing the crystalline NSP-enriched beet sugar-sucrose preparation according to the invention has a higher aroma intensity than a comparison food product of exactly the same composition including the same amount of a crystalline comparison -Sucrose preparation, wherein the comparative sucrose preparation, for example an EU1 sugar or EU2 sugar, has a lower NSP and higher HSP content than the beet sugar-sucrose preparation according to the invention.
  • An increased aroma intensity can be determined by comparative measurements of food products to be measured in sensory tests and/or by chemical and physical analyses.
  • the crystalline NSP-enriched beet sugar sucrose preparation of the present invention exhibits an increased amount of adsorbed volatile flavorant transported via the gas phase. This can be determined in a sensory test or by chemical/physical analysis.
  • an "increased sweetness" of a food product according to the invention is understood to mean that the food product according to the invention, containing the crystalline NSP-enriched beet sugar sucrose preparation according to the invention, has a higher sweetness than a comparison food product of exactly the same composition including the same amount of a crystalline comparison sucrose preparation, wherein the comparison sucrose preparation, for example an EU1 sugar or EU2 sugar, has a lower NSP and higher HSP content than the beet sugar-sucrose preparation according to the invention.
  • Increased sweetness in particular an improved sweetness perception, can be determined by trained test persons using sensory tests.
  • a "food product” is understood to mean a solid, liquid, semi-liquid, paste-like or gel-like product which is intended and suitable for consumption by the human or animal body and has primary functions as a food, functional food, drink, Can exercise stimulants and / or dietary supplements.
  • a "HT-heated food product” is understood to mean a solid, liquid, semi-liquid, paste-like or gel-like food product which, during its manufacturing process, includes a heating step of an NSP-enriched beet sugar-sucrose preparation used according to the invention to a temperature; which leads to the melting of the NSP in the NSP-enriched beet sugar-sucrose preparation, in particular to a temperature of 140-165°C and subsequent cooling and which is accordingly characterized by the presence of an amorphous sucrose phase originating from the NSP and a crystalline HSP -phase awards.
  • a “food component” is understood to mean a component that is suitable and intended for human and/or animal consumption and that according to the invention in the food product according to the invention also used crystalline NSP-enriched beet sugar sucrose preparation an additional technological or nutritional value for consumers and / or food manufacturers, for example as a calorie source, taste and / or aroma-giving agent and / or source of nutritionally relevant substances such as vitamins, roughage, Metabolic reactants such as proteins, especially amino acids, fats and carbohydrates.
  • a food component is understood to mean, in particular, no water.
  • a food component is understood to mean in particular no solvent for sucrose, in particular no aqueous solvent for sucrose and no organic solvent for sucrose.
  • a food component is also understood to mean, in particular, no alcohol.
  • beet sugar sucrose is understood as meaning a total of sucrose molecules which originate from a C3 plant, in particular from the beet, in particular sugar beet, and were synthesized from this.
  • the term "beet sugar sucrose” is understood to mean, in particular, a total of sucrose molecules which can be determined by means of a carbon isotope determination of 12 C and 13 C in the sucrose carbon isotope pattern with a 6 13 C value of - 34%o to -20%o, in particular -32%o to -20%o, in particular -27%o to -22%o.
  • the 6 13 C value is a measure of the ratio of the 13 C/ 12 C isotope ratios of a sample to be measured and a standard. Preference is given to the 6 13 C value using mass spectrometry (MS), in particular IR-MS (Isotope Ratio MS), preferably an EA (Elemental Analyzer) IRMS method compared to the mineral Pee Dee Belemnite (PDB) used as a standard determined, in particular according to the EA-IRMS-based procedure from Martin et al. (Journal of Science of Food and Agriculture, (1991), 56 , 419-435).
  • MS mass spectrometry
  • IR-MS Isotope Ratio MS
  • EA Electronic Analyzer
  • a “beet sugar-sucrose preparation” is understood to mean a sucrose preparation which has beet sugar-sucrose as the only sucrose.
  • a beet sugar-sucrose preparation is understood to mean a sucrose preparation in which all of the sucrose contained in it is beet sugar-sucrose.
  • a "beet sugar-sucrose preparation” is understood to mean a naturally occurring or industrially produced composition of sucrose molecules from C3 plants, in particular beets, in particular sugar beets, this composition being made up of sucrose molecules alone, i.e. consisting of it , i.e.
  • sucrose molecules consists of sucrose molecules or wherein this composition comprises sucrose molecules, in particular at least 99.0% by weight, at least 99.1% by weight, at least 99.2% by weight, at least 99.3% by weight, at least 99.4% by weight, at least 99.5% by weight, at least 99.6% by weight, at least 99.7% by weight, at least 99.8% by weight, or in particular at least 99%, 9% by weight of sucrose molecules (in each case based on the total dry weight of the beet sugar saccharose preparation).
  • a "beet sugar-sucrose preparation" in connection with the present invention can therefore be pure sucrose (100% by weight sucrose based on TS) or a mixture of sucrose with at least one other substance, i.e. a composition containing sucrose and proportions of at least another substance.
  • a “crystalline NSP-enriched beet sugar sucrose preparation” is understood as meaning a crystalline beet sugar sucrose preparation which has at least two sucrose phases, in particular an HSP and an NSP.
  • the crystalline NSP-enriched beet sugar sucrose preparation according to the invention has proportions of a low-melting (NSP) and a high-melting sucrose phase (HSP).
  • NSP low-melting
  • HSP high-melting sucrose phase
  • the crystalline NSP-enriched beet sugar sucrose preparation of the present invention accordingly has at least two different melting temperatures, namely a melting temperature of an NSP and a melting temperature of an HSP.
  • the DSC curve obtained in a DSC measurement of a crystalline NSP-enriched beet sugar sucrose preparation according to the invention is a curve with at least one signal in a temperature range of the NSP, in particular from 140 to 165° C. and a further signal in a temperature range of the HSP, in particular from 166 to 210 °C.
  • sucrose phase means a continuous or non-continuous part of a sucrose preparation with homogeneous physical properties, in particular a homogeneous melting point.
  • NSP is understood to mean a low-melting sucrose phase which comprises crystalline sucrose, in particular consists of this, and is characterized by a melting temperature in a range from 140 to 165.degree.
  • the NSP has a melting temperature in a range of in particular 145 to 165° C., in particular 140 to 160° C., in particular 145 to 160° C., in particular 147 to 160° C., in particular 149 to 159° C., in particular 150 to 159°C, or in particular 150 to 160°C.
  • these temperature ranges are also referred to as the melting temperature range of an NSP.
  • HSP is understood as meaning a high-melting sucrose phase which comprises crystalline sucrose, in particular consists of this, and is characterized by a melting temperature in a range from 166 to 210.degree.
  • the HSP has a melting temperature in a range of in particular 166 to 200°C, in particular 170 to 200°C, in particular 175 to 200°C, in particular 178 to 200°C or in particular 178 to 195°C.
  • these temperature ranges are also referred to as the melting temperature range of an HSP.
  • the existence and quantity of a low-melting sucrose phase (NSP) and a high-melting sucrose phase (HSP) in a sucrose preparation is determined by means of differential scanning calorimetry (DSC), in particular by means of differential heat flux dynamic calorimetry or differential power dynamic calorimetry.
  • DSC differential scanning calorimetry
  • the preferred determination of the NSP and HSP content in a sucrose preparation to be determined according to the invention is carried out by first heating the sucrose preparation to be determined to 165° C., in particular at a heating rate of 10 K/min, and cooling it down, in particular at a cooling rate of 50 K/min to 25 °C, and a second heating of the sucrose preparation to be determined to at least 210 °C, wherein during the first and second heating, DSC measurements to differentially determine the heat of fusion in a melting temperature range of an NSP and the heat of fusion in a melting temperature range of an HSP to determine the identity and quantity of an NSP and HSP.
  • the existence of an HSP and an NSP is preferably determined by the presence of a melting process in the sucrose preparation to be examined, determined by means of DSC measurement, and by assigning the possibly observed melting process to the melting temperature.
  • a melting process is detected as part of a DSC measurement in the DSC curve obtained by the occurrence of a DSC signal (here also referred to as “signal” for short).
  • a signal in the context of the present invention is accordingly a deviation from the DSC baseline in the form of a peak, an additional peak, a shoulder or a broad endothermic signal with one or more local minima.
  • the melting temperature is therefore preferably determined as part of a DSC measurement and is shown as a signal, in the form of a peak, additional peaks, broad endothermic signal with one or more local minima or shoulders in the DSC curve obtained.
  • a DSC measurement is carried out within the scope of the present invention at a heating rate of 10 K/min over a temperature range from 20° C. to 220° C.
  • the determination of the existence of a low-melting sucrose phase is carried out by carrying out a DSC measurement on a sucrose preparation to be determined and determining whether in the melting temperature range of an NSP, in particular whether in a temperature range of 140 to 165 ° C, there is a deviation in Form of a signal, which means a deviation in the form of a peak, additional peaks, a shoulder or a broad endothermic signal with one or more local minima from the DSC baseline, i.e. a melting process takes place in this temperature range.
  • NSP low-melting sucrose phase
  • the determination of the existence of a high-melting sucrose phase is carried out by carrying out a DSC measurement on a sucrose preparation to be determined and determining whether in the melting temperature range a HSP, in particular whether in a temperature range of 166 to 210 °C, a deviation in the form of a peak, meaning a deviation in the form of a peak, additional peaks, a shoulder or a broad endothermic signal with one or more local minima from the DSC baseline takes place, i.e. a melting process takes place in this temperature range.
  • HSP high-melting sucrose phase
  • the determination of the quantity of a high-melting sucrose phase (HSP) in a sucrose preparation to be determined is carried out by selective melting of an NSP determined according to the invention in a first heating process to 165° C. of the sucrose preparation to be determined, subsequent cooling of the sucrose preparation and subsequent melting of the HSP in one second heating process to determine the heat of fusion of the HSP. Then the percentage of HSP in the sucrose present in the sucrose preparation is determined by dividing the specific heat of fusion of the HSP determined during the second heating process (normalized to the total weight of the examined sucrose preparation) by the specific heat of fusion of a phase-pure HSP, i.e. 100.00 wt % HSP containing sucrose preparation (133.7 J/g).
  • the first and second heating according to the invention takes place at a heating rate of 10 K/min.
  • NSP low-melting sucrose phase
  • the existence and quantity of an NSP and an HSP is determined as described in Example 5.
  • a DSC device is used for the DSC measurement provided according to the invention.
  • the term "DSC device” means a differential scanning calorimeter, for example a DSC device from Perkin-Elmer, for example the Pyris 1 device. In a preferred embodiment, this can be coupled to a low-temperature freezer.
  • the instrument is preferably calibrated with indium and water, in particular with a heating rate of 10 K/min.
  • DSC curve is understood to mean the graphic representation of the results of carrying out a dynamic differential calorimetry, ie the course of the determined heat flow into a sample with set temperature ramps.
  • phase transition is understood to mean a first-order phase transition, i.e. the transition of a preparation from one physical state of aggregation, in particular solid, to another state of aggregation, in particular liquid, in particular a “melting”.
  • glass transition is understood to mean the transition from an amorphous phase to a rubber-like or viscous state, in particular no first-order phase transition.
  • DSC baseline is understood to mean the course of the DSC curve, which, as is apparent to the person skilled in the art, only represents the heat absorption of the sample and no phase transition, in particular no melting, and no glass transition.
  • DSC baseline means that part of the curve that is interpolated in the area of a signal and that connects the measurement curve before and after the signal as if no reaction heat had been released.
  • a phase transition manifests itself in the DSC curve as the slope of the graph of heat flow into the sample changes from the extrapolated baseline, whereas heat flow into the sample without a phase transition or without a glass transition is characterized by a constant slope of the graph with increasing temperature is.
  • the term “signal” is understood to mean a change in the slope of the DSC curve that indicates an endothermic process, i.e. a deviation from the DSC baseline in the form of a peak, an additional peak, a shoulder and/or a broad endothermic signal with one or more local minima.
  • the term “peak” is understood to mean a signal in the DSC curve which, when plotted positively by endothermic signals (according to the sign convention of thermodynamics) with a positive slope starting from the DSC baseline (“onset”) ends in a peak (“peak maximum”) and leads back to the DSC baseline with a negative gradient (“offset”).
  • additional peak is understood to mean a further signal in the DSC curve which, when endothermic signals are plotted positively (according to the sign convention of thermodynamics) with a positive gradient starting from the DSC baseline ("Onset “) ends in a peak (“peak”), however, in contrast to the peak, it does not have to lead completely back to the DSC baseline with a negative slope, but can only result in a local minimum between the peaks due to the superimposition of the signals.
  • shoulder is understood to mean a signal in the DSC curve which, when plotted positively by endothermic signals (according to the sign convention of thermodynamics) emanates from the DSC baseline with a positive slope (“onset”). , but neither ends in a peak nor leads back to the DSC baseline with a negative slope.
  • a shoulder is characterized by a flat area that becomes a peak at a certain temperature.
  • the extrapolated onset temperature is given as the melting point in each case. This is defined as the intersection of the inflection tangent through the rising peak edge with the interpolated baseline.
  • the melting temperature results from the DSC measurement carried out according to the invention at a heating rate of 10 K/min.
  • the term “enthalpy of fusion” or “heat of fusion” means the amount of energy required to melt a sucrose preparation at its melting point at constant pressure. With DSC measurements, it is determined from the area between the interpolated baseline and the measurement curve. It is given in energy units, for example J (joules).
  • the term “specific enthalpy of fusion” or “specific heat of fusion” means the amount of energy required to melt a bulk element of a substance at its melting point at constant pressure. It is given in heat quantity per unit mass, for example J/g.
  • ash means the substances that remain when a sucrose preparation is burned in an oven at the defined temperature of the method under normal pressure.
  • the ash content of a sucrose preparation is determined by measuring the conductivity of an aqueous solution according to ICUMSA method GS2/3/9-17(2011) (ash conductometry).
  • a “sweetener” means a substance or a mixture of substances that triggers a taste sensation of the “sweet” quality in a human consumer.
  • a sweetener can therefore be, for example, a sugar, sugar derivative, sugar alcohol, amino acid, peptide, protein, alcohol or high-intensity sweetener.
  • a “body-enhancing sweetener” is understood to mean a sweetener that leaves the human consumer with a feeling of volume and thus body of the sweetener during consumption, in particular during oral intake and processing.
  • a “body-enhancing sweetener” is not understood to mean an intense sweetener, ie not a sweetener that triggers a comparatively high sweetening power in very small quantities.
  • an NSP inducer is understood to mean a substance that is able to cause an increase in the proportion of NSP in a sucrose preparation obtained by evaporative crystallization compared to an otherwise identically carried out evaporative crystallization without the presence of an NSP inductor was performed.
  • an NSP inducer is an oligomeric or polymeric carbohydrate, especially sugar, especially inulin, oligofructose, short-chain fructooligosaccharides (scFOS), DP4-oligosaccharides, DP4-oligosaccharide syrup, DP4-oligosaccharide syrup made from rice, especially rice flour, or a combination thereof.
  • inulin is understood as meaning an oligomeric or polymeric carbohydrate which is usually present in a polydisperse form and which is mainly composed of fructosyl-fructose compounds with an optionally present terminal glucose unit.
  • the fructosyl-fructose compounds are preferably of the ⁇ (2-1) type.
  • polydisperse means that the inulin is preferably present as a mixture of compounds with different degrees of polymerization.
  • inulin is also understood as meaning oligofructose with a degree of polymerization of 2 to 10.
  • short-chain fructooligosaccharides are understood as meaning oligofructose which is made up of GF n compounds, preferably essentially consists of, in particular consists of, where G stands for the monomer glucose and F for the monomer fructose and where n is an integer from 2 to 7 and indicates the number of fructose units in the molecule.
  • DP4 oligosaccharides is understood to mean a saccharide mixture that has arisen from starch by liquefaction and subsequent enzymatic saccharification. Based on the total dry substance, this saccharide mixture consists of at most 17% by weight of the sum of mono- and disaccharides (DPI and DP2), and at least 50% by weight of tri- or tetrasaccharides (DP3 and DP4). The rest of the higher saccharides (DP>4) results from the difference to the total mass of the saccharide mixture.
  • DPI and DP2 mono- and disaccharides
  • DP3 and DP4 tri- or tetrasaccharides
  • the rest of the higher saccharides (DP>4) results from the difference to the total mass of the saccharide mixture.
  • a DP4 oligosaccharide syrup is to be understood as meaning an aqueous solution of the DP4 oligosaccharides described.
  • the DP4 oligosaccharide syrup can
  • the DP4 oligosaccharides can be obtained from starch or flour. If flour is used as the raw material, flour is brought into an aqueous suspension. The starch contained in it is liquefied and enzymatically saccharified. Thereafter, the liquid phase, which contains the majority of the DP4 oligosaccharide mixture, is separated from the solid components of the suspension by a solid-liquid separation, for example centrifugation. The further processing then takes place analogously to the DP4 oligosaccharides, which were obtained from starch.
  • the term “white sugar” (EU2 sugar) is understood to mean a sugar that corresponds to the quality criteria of DIRECTIVE 2001/111/EG Sugar Types Ordinance for white sugar. This has a polarization of at least 99.7 °Z (Z: sugar).
  • EU2 sugar is understood to mean a granulated sugar of EU category 2, ie a white sugar.
  • the term “refined sugar” is understood to mean a sugar that meets the quality criteria of DIRECTIVE 2001/111/EC Sugar Types Ordinance for refined sugar. This has a polarization of at least 99.7 °Z.
  • white sugar EU2 quality
  • EU2 quality is based on a points system with regard to the criteria color type, ash content, color in solution.
  • EU1 sugar is understood to mean a granulated sugar of EU category 1, ie a refined sugar.
  • a “raw sugar” or a “raw sugar preparation” is understood as meaning crystalline sucrose or a crystalline sucrose-containing preparation which is present in particular in a solid, in particular dried form, and which was produced by crystallization of sucrose present in thick juice without the sucrose obtained from said crystallization of thick juice being subjected to one or more dissolving, melting, recrystallization and recrystallization steps between a single-stage or multi-stage crystallization of the sucrose from the thick juice and the receipt of the raw sugar, without being subjected to any refining accordingly .
  • “raw sugar” is thus understood to mean unrefined sugar.
  • raw juice is understood as meaning an aqueous sugar-containing liquid obtained by hot-water extraction of sucrose and other extractable substances from sugar beet material, in particular sugar beet, preferably sugar beet cossettes.
  • the hot water extraction not only dissolves sucrose, but also other, especially water-soluble, substances from the sugar beet material.
  • juice means an aqueous sucrose-containing solution that was obtained by cleaning raw juice, in particular using calcium oxide, CO2 and optionally flocculation aids.
  • the juice purification is often carried out in the form of a preliminary liming, main liming and carbonation, with a clear, light yellow juice having a sucrose content of 10 to 20% being obtained in particular.
  • thick juice means an aqueous solution or suspension that was obtained from thin juice by thickening, in particular evaporation of water.
  • the sucrose content of thick juice is in particular in a range from 60 to 90% by weight, in particular 65 to 80% by weight (based on the total weight of the thick juice).
  • the term “refractometric dry matter content” means the sugar content of a mixture of sugar and aqueous medium, in particular water, in °Bx, which is determined by measuring the refractive index of the mixture.
  • aqueous sugar solution at 25°Bx contains 25 g of sugar and 75 g of water.
  • pressures are given as absolute pressures in mbar.
  • the melting process is determined via DSC measurements.
  • the DSC signal for the melting of sucrose can be a single peak, a peak with a shoulder, a peak with a small additional peak at lower temperature, or a broad endothermic signal with one or more local minima.
  • the "bulk density” is preferably measured according to the procedure described in Example 8 and the apparatus specified there.
  • the term “at least one” is understood to mean a quantity that expresses a number of 1 or 2 or 3 or 4 or 5 or 6 or 7 or 8 or 9 or 10 and so on.
  • the designation “at least one” can represent exactly the number 1.
  • the term “at least one” can also mean 2 or 3 or 4 or 5 or 6 or 7.
  • a “presence”, a “contain”, a “having” or a “content” of a component is expressly mentioned or implied, this means that the respective component is present, in particular is present in a measurable quantity.
  • the number of decimal places specified corresponds to the precision of the measurement method used in each case.
  • the terms “comprising” and “having” mean that in addition to the elements explicitly covered by these terms other elements that are not explicitly mentioned can also be added. In connection with the present invention, these terms also mean that only the elements explicitly mentioned are covered and no further elements are present. In this particular embodiment, the meaning of the terms “comprising” and “comprising” is synonymous with the term “consisting of”. In addition, the terms “comprising” and “having” also include compositions that, in addition to the elements explicitly mentioned, also contain other elements that are not mentioned, but which are of a functional and qualitatively subordinate nature. In this embodiment, the terms “comprising” and “comprising” are synonymous with the term “consisting essentially of”. The term “consisting of” means that only the explicitly named elements are present and the presence of other elements is excluded.
  • FIGS. 1 to 4 show different embodiments of the method according to the invention and test results.
  • Figure 1A and 1B DSC measurement of a white sugar preparation (EU2 sugar) (control,
  • Figure 2A and 2B DSC measurement of a beet sugar according to the invention
  • Figure 3A and 3B DSC measurement of a beet sugar according to the invention
  • Sucrose preparation (Sample #202004410)
  • Example 1 Working up of a starting material using activated carbon to obtain a solution of a starting beet sugar/sucrose preparation (process step y)).
  • sucrose (educt material) of refined quality (ELFI sugar) are stirred with 33.50 kg of deionized water in a suitable stirred tank with an agitator and heated to 60°C. After the sucrose has completely dissolved, the solution is heated to 90 - 95 °C.
  • the solution is filtered and decolorized in a suitable container by precoat filtration with a mixture comprising kieselguhr (0.2 kg each of Celite 545 and Celite 503) and activated carbon (0.24 kg of activated carbon CW 20). The filtered and decolorized solution is heated to a temperature in the range from 105 to 115° C.
  • the filtered solution obtained in this way is passed through a plate heat exchanger and cooled to 20 to 25 °C. If necessary, the dry matter content can be standardized by adding deionized water.
  • the end product is a liquid sugar with a dry matter content of approx. 66 - 67%.
  • Example 2 Working up of an educt material using decolorizing resin to obtain a solution of a starting beet sugar/sucrose preparation (process step y)).
  • a 52% sucrose solution of fine-grain refined sugar grade granulated sugar was prepared with deionized water (Sample No. 202007761). 25 L of solution were conveyed by means of a peristaltic pump over several double-walled glass columns. First were two identical columns, each containing 500 mL of strongly basic, macroporous anion exchange resin based on polystyrene (Lewatit®S 6368, from Lanxess), which were tempered at 80°C. The next column contained inert glass beads and was conditioned at 25°C.
  • Example 3 Working up an educt material using activated carbon and decolorizing resin and additional anion and cation exchange resins to obtain a solution of a starting beet sugar/sucrose preparation (process step y)).
  • a 52% sucrose solution of fine-grain refined sugar grade granulated sugar was prepared with deionized water (Sample No. 202008018). 25 L of solution were conveyed by means of a peristaltic pump over several double-walled glass columns.
  • the first column contained 500 mL of Chemviron CPG-LF 12 x 40 (Calgon Carbon) brand activated carbon and was heated to 60°C. Following this were two identical columns, each with 500 mL of strongly basic, macroporous anion exchange resin based on polystyrene (Lewatit®S 6368, from Lanxess), which were heated to 80°C.
  • the next column contained inert glass beads and was conditioned at 25°C.
  • Example 4 Working up of an educt material by means of crystallization to obtain a solution of a starting beet sugar/sucrose preparation (process step x)).
  • Example 4a Processing of an educt material by means of crystallization to obtain a solution of a starting beet sugar/sucrose preparation with EU1 quality.
  • the syrup was seeded with 1.5 l of isopropanol-containing slurry containing 500 g of finely ground and suspended icing sugar.
  • the temperature at the inoculation point was 71.9 °C
  • the dry matter content of the syrup was 79.5 °Bx, which corresponds to saturation of 1.16.
  • the syrup was thickened over a period of 3 h while continuously adding more raw sugar clarification (dissolved raw sugar) so that the dry matter content of the massecuite in the boiling apparatus rose evenly from 79.5 °Bx to 92.8 °Bx.
  • the fill level in the boiling apparatus increased uniformly from 43% to 91%.
  • the crystal suspension became more and more viscous as it thickened.
  • the crystal suspension was kept in the boiling apparatus for a further 10 minutes and then discharged into a mash lying below the boiling apparatus over a period of 5 minutes.
  • the massecuite was dosed from the mash into a discontinuous centrifuge. In the centrifuge, the crystallized sugar was separated from the mother liquor and washed. The wet sugar was then dried in a continuous drum dryer.
  • crystallization took place at a pressure of 230 to 240 mbar, and the temperature of the massecuite at the beginning of the boiling-up phase was approx. 72°C. Due to the increase in the boiling point, the filling mass temperature rose to 78 °C during the boiling phase with increasing dry matter content.
  • the heating chamber of the cooking apparatus was heated with heating steam.
  • the absolute vapor pressure was in a range from 1.1 to 1.2 bar.
  • Example 5.2 For use in Example 5.2, the crystals obtained are dissolved in demineralized water. Thereafter, the resulting solution of the starting beet sugar-sucrose composition is analyzed for dry matter content, color value, pH value and ash content. If necessary, the dry matter content can be standardized by adding deionized water.
  • TS dry matter
  • Example 4b Processing of an educt material by means of crystallization to obtain a solution of a starting beet sugar sucrose preparation with EU2 quality.
  • the syrup was seeded with 1.5 l of isopropanol-containing slurry containing 500 g of finely ground and suspended icing sugar.
  • the temperature at the seeding point was 71.9 °C
  • the dry matter content of the syrup was 79.5 °Bx, which corresponded to a saturation of 1.16.
  • the syrup was thickened over a period of 3 h while continuously adding more thick juice so that the dry matter content of the filling material in the cooking apparatus rose uniformly from 79.5°Bx to 92.8°Bx.
  • the fill level in the boiling apparatus increased uniformly from 43% to 91%.
  • the crystal suspension became more and more viscous as it thickened.
  • the crystal suspension was kept in the boiling apparatus for a further 10 minutes and then discharged into a mash lying below the boiling apparatus over a period of 5 minutes.
  • the massecuite was dosed from the mash into a discontinuous centrifuge. In the centrifuge, the crystallized sugar was separated from the mother liquor and washed. The wet sugar was then dried in a continuous drum dryer.
  • crystallization took place at a pressure of 230 to 240 mbar, and the temperature of the massecuite at the beginning of the boiling-up phase was approx. 72°C. Due to the increase in the boiling point, the filling mass temperature rose to 78 °C during the boiling phase with increasing dry matter content.
  • the heating chamber of the cooking apparatus was heated with heating steam.
  • the absolute vapor pressure was in a range from 1.1 to 1.2 bar.
  • the crystals obtained are dissolved in demineralized water. Thereafter, the solution of the starting beet sugar-sucrose composition thus obtained is analyzed for dry matter content, color value, pH value and ash content. If necessary, the dry matter content can be standardized by adding deionized water.
  • Example 5 Production of NSP-enriched beet sugar-sucrose preparations according to the invention (process steps a), b) and c)).
  • Example 5 Production of a beet sugar-sucrose preparation according to the invention (sample no. 202006281) from a liquid purified EU 1 sugar preparation according to example 1.
  • the crystal-containing sugar syrup (magma) is drained off and the excess syrup is removed from the crystals by centrifugation.
  • the spun off crystals can be washed with syrup cover or top water.
  • the crystals are removed from the centrifuge and dried in a tumble dryer with warm air.
  • sucrose preparation obtained (sample no. 202006281) had an NSP content of 78% by weight and an HSP content of 22% by weight (in each case based on the total dry weight of the sucrose).
  • Example 5.2 Production of a beet sugar/sucrose preparation according to the invention (sample no. 202004199) from beet sugar/sucrose with EU1 quality according to example 4a—crystallization in a 5L crystallizer with the addition of sc-FOS
  • an amount of approx. 1 ml of an approx. 35% icing sugar suspension in isopropanol is added to the crystallizer.
  • the syrup is thickened at 70 to 80 °C and at approx. 290 mbar.
  • such an amount of feeding syrup as in Example 4a is metered in that a calculated increase in the DM content of about 0.2% DM/5 min to 0.3% DM/5 min is achieved.
  • the feeding syrup is stopped.
  • the crystal-containing sugar syrup (magma) is drained off and the excess syrup is removed from the crystals by centrifugation.
  • the crystals are removed from the centrifuge unwashed and dried in a tumble dryer with warm air. Alternatively, the spun-off crystals can be washed using a syrup blanket or top water.
  • the sucrose preparation obtained (sample no. 202004199) has an NSP content of 69% by weight and an HSP content of 31% by weight (in each case based on the total dry weight of the sucrose).
  • Example 5.3 Production of a beet sugar/sucrose preparation according to the invention (sample no. 202008016) from beet sugar/sucrose with EU1 quality according to example 4a—crystallization in a 5L crystallizer with the addition of DP4 oligosaccharide syrup from rice flour
  • Approx. 3 kg feed syrup, produced from the crystalline starting beet sugar/sucrose preparation from Example 4a and demineralized water, with approx. 73% TS, and approx. 33 g DP4 rice syrup are placed in a storage container and heated to approx. 60 °C to 65 °C maintained.
  • About 3 kg of feed syrup, produced from the crystalline sucrose preparation from Example 4a and demineralized water, with 73% TS and about 33 g of DP4 rice syrup are placed in the cooking apparatus and stirred and reduced pressure from about 290 mbar to about 81 .1% TS thickened to the seeding point at 79 °C.
  • a saturation of the syrup of approx. 1.2 should be reached at the inoculation point.
  • an amount of approx. 1 ml of an approx. 35% icing sugar suspension in isopropanol is added to the crystallizer.
  • the syrup is thickened at 70 to 80 °C and at approx. 290 mbar.
  • such an amount of feeding syrup as in Example 4a is metered in that a calculated increase in the DM content of about 0.2% DM/5 min to 0.3% DM/5 min is achieved.
  • the feeding syrup is stopped.
  • the crystal-containing sugar syrup (magma) is drained off and the excess syrup is removed from the crystals by centrifugation.
  • the crystals are removed from the centrifuge unwashed and dried in a drum dryer with warm air. Alternatively, the spun-off crystals can be washed using a syrup blanket or top water.
  • the sample 202008016 was obtained, in the production of which 1% by weight of DP4 rice syrup (based on the total weight of the feed syrup) was used and the sucrose preparation obtained was sucrose with an NSP content of 82% by weight and an HSP Content of 18 wt .-% (in each case based on the total dry weight of sucrose).
  • Example 5.4 Production of a beet sugar/sucrose preparation according to the invention (sample no. 202004410) from a liquid, purified EU 1 sugar preparation according to example 1 with variation of the stirrer speed and the seeding point
  • Sample No. 202004123 was obtained using the solution obtained in Example 4b of a starting sucrose preparation of EU2 quality by carrying out process steps a), b), c) analogously to Example 5.1.
  • Sample No. 202003979 was obtained analogously to Example 5.1 from a solution of crystalline EUI sugar, ie a process sequence of steps a), b) and c).
  • Another beet sugar/sucrose preparation (sample no. 202006836) was produced using the procedure described in Example 5.1, which had an NSP content of 72% by weight and an HSP content of 28% by weight (each based on the total dry weight of the sucrose ) having.
  • Table 8 represent beet sugar/sucrose preparations which were also obtained according to the procedure of Example 5.1 from different aqueous solutions of starting beet sugar/sucrose preparations with the specifications given in Table 8.
  • Example 5.6 Determination of NSP and HSP levels.
  • the NSP and HSP content of the obtained beet sugar sucrose preparations is determined as follows:
  • the heat of fusion was determined using differential scanning calorimetry (DSC) using the Pyris 1 device (Perkin-Elmer). The device was calibrated with indium and water before the measurement. 20 mg of the sucrose preparation to be determined were weighed into a DSC crucible (reading accuracy: 0.01 mg) and sealed. The lid of the crucible has a small hole to allow water and any volatile decomposition products to escape. An empty crucible served as a reference.
  • the first deviation from the DSC baseline i.e. the existence of a signal indicating a melting process, is determined from the DSC curve obtained, for example as in Hemminger/Cammenga (“Methods of Thermal Analysis”, Springer-Verlag, Berlin, 1989) described.
  • the melting temperature results from the DSC measurement carried out according to the invention at a heating rate of 10 K/min.
  • the DSC curve obtained by DSC measurement of a sucrose preparation to be determined shows a first deviation from this DSC baseline, which immediately turns into a peak at approx. 190 °C, then there is no NSP and only HSP available.
  • the melting peak of pure HSP is a sharp peak when the chemical purity of the sugar is high. The melting temperature is lowered by the water, impurities and/or additives contained, and the peak becomes broader and flatter (see Hemminger/Cammenga, "Methods of Thermal Analysis", Springer-Verlag, Berlin, 1989).
  • an NSP is present and its quantity to be determined.
  • a sample of the sucrose preparation to be determined is weighed out (20 mg), heated for the first time at a heating rate of 10 K/min from 25 °C to 165 °C and maintained at this temperature for one minute (selective the NSP melted) and immediately cooled, in particular using a cooling rate of 50 K/min to 25 °C.
  • the sucrose preparation is kept at this temperature for one minute before it is heated a second time to 210° C. at a heating rate of 10 K/min.
  • the remaining HSP is melted.
  • the DSC curve obtained on the second heating shows a glass transition (YH Roos, "Phase Transitions in Foods", Academic Press, San Diego, 1995, page 115) at about 62 - 67 °C, indicating that on the first heating the Preparation a part of the preparation has been converted from the crystalline state to the amorphous state.
  • An evaluation is carried out using software, for example Pyris 1 from Perkin Elmer, software version 11, selecting the glass transition and the melting peak during the second heating. From the ratio of this measured specific enthalpy of fusion and the known specific enthalpy of fusion of a pure crystalline HSP of sucrose crystals of 133.7 J/g, the percentage of the HSP from the sucrose, i.e. the phase that is not an NSP, can be calculated. to be determined. The percentage of NSP from the sucrose is calculated from the difference between 100% and the determined percentage of HSP.
  • the specific enthalpy of fusion of the pure HSP phase was determined by measuring various parameters
  • Beet sugar/sucrose preparations which have been crystallized according to example 4 a) and example 4 b) determined by averaging.
  • Table 8 summarizes the compositions of various starting beet sugar/sucrose preparations and the NSP and HSP contents of the sucrose in the beet sugar/sucrose preparations obtained according to example 5 from these starting sucrose preparations.
  • the sulfate ion content was determined by means of ion chromatography (IC).
  • IC ion chromatography
  • the inorganic anions in the sample are separated by elution on a latex anion exchange column (e.g. lonPac AS 17, Thermo Scientific DIONEX®) and detected conductometrically after suppression.
  • a latex anion exchange column e.g. lonPac AS 17, Thermo Scientific DIONEX®
  • the required concentration gradient is generated automatically using an eluent generator integrated in the IC system.
  • the method described here is used to determine inorganic anions in aqueous solutions of various products (e.g. beet pulp, raw juice, thin juice, thick juice, molasses).
  • the content of inorganic anions is given in mg/kg or mg/L.
  • the analysis of the potassium content is based on DIN ISO 9964-3: 1996-08 (Water quality - Determination of sodium and potassium - Part 3: Determination of sodium and potassium using flame photometry)
  • the alkali metal ions to be determined in the sample are thermally excited in a flame.
  • light is emitted with a characteristic wavelength for each metal, for potassium at 766.5 nm and for sodium at 589.0 nm.
  • the intensity of the emitted light is approximately proportional to the concentration of the corresponding metal ions.
  • the ash content was determined according to ICUMSA method GS2/3/9-17(2011).
  • the content of soluble ash is related to the electrical conductivity it causes. For this reason, the conductivity is first determined in a white sugar solution of the prescribed concentration. The conductivity ash content can then be calculated from this.
  • Example 6 The control in Example 6 is white sugar (EU2 sugar) prepared according to Example 4b (Sample #202004021).
  • the NSP and HSP content was determined by means of DSC measurements, the DSC curves are shown in Figure 1A and Figure 1B.
  • FIG. 1A shows the absence of an NSP due to the absence of additional signals in a range from 140 to 165°C.
  • Figure 1B illustrates the procedure for quantifying NSP.
  • the upper DSC curve of Figure 1B shows the second heating and the associated melting of the HSP (extrapolated onset: 190.0 °C, peak maximum: 194.3 °C, extrapolated offset: 197.0 °C, specific heat of fusion: 134 y/g).
  • the lower DSC curve of FIG. 1B shows the first heating up to 165° C., no signals are recognizable, ie no NSP is melted and only HSP is present.
  • the dried beet sugar-sucrose preparation according to the invention has a proportion of high-melting phase (HSP) of 46% by weight and 54% by weight of NSP (in each case based on the total weight of the dried sucrose) according to Example 5.1.
  • HSP high-melting phase
  • NSP NSP
  • the NSP and HSP content was determined using DSC measurements.
  • the DSC curves are shown in Figures 2A and 2B.
  • FIG. 2A shows the existence of an NSP by an additional signal in a temperature range from 140 to 165°C.
  • Figure 2B illustrates the procedure for quantifying NSP.
  • the upper DSC curve of FIG. 2B shows the initial heating up to 165° C. and the melting of the NSP.
  • the lower DSC curve of Figure 2B shows the second heating and melting of the HSP (extrapolated onset: 176.6 °C, peak maximum: 185.3 °C, extrapolated offset: 193.5 °C, specific heat of fusion: 62 J/g ) and a glass transition (glass transition temperature: 65.9 °C).
  • the water content (determined by the Karl Fischer method) is 0.068 g/100 g of dried sucrose preparation.
  • the grain size distribution and grain size characteristics are shown in Tables 10 and 11.
  • the sucrose preparation obtained has a very high purity. Fructose, glucose and residual components are all below the detection limit (HPLC) of 0.1% by weight. The sucrose content is accordingly 100 g/100 g sucrose preparation.
  • the ash content is 0.0022 g/100 g dry substance.
  • the surface water content (determined titrimetrically by the Karl Fischer method) is 0.029 g/100 g sucrose preparation and the grain size d50 is 0.81 mm.
  • the dried beet sugar-sucrose preparation according to the invention has a proportion of high-melting phase (HSP) of 28% by weight and 72% by weight of NSP (in each case based on the total weight of the dried sucrose).
  • HSP high-melting phase
  • FIG. 3A shows the existence of an NSP due to an additional signal in a temperature range from 140 to 165.degree.
  • Figure 3B illustrates the procedure for quantifying NSP.
  • the upper DSC curve of FIG. 3B shows the initial heating up to 165° C. and the melting of the NSP.
  • the lower DSC curve of Figure 3B shows the second heating and melting of the HSP (extrapolated onset: 165.9 °C, peak maximum: 182.4 °C, extrapolated offset: 192.8 °C, specific heat of fusion: 37.5 J /g) and a glass transition (glass transition temperature: 67.1 °C).
  • TS dry matter.
  • the NSP and HSP contents of the beet sugar/sucrose preparations in Table 8 are based on the dry substance of the sucrose contained in the respective sucrose preparation.
  • the other dry substance-related contents of the starting beet sugar-sucrose preparation and the beet sugar-sucrose preparations according to Table 8 are based on the dry substance of the respective beet sugar-sucrose preparation.
  • starting beet sugar used according to the invention produces sucrose preparations with a potassium ion content of 1 to 100 mg/kg and a content of of sulfate ions from 1 to 34 mg/kg (in each case based on the total dry weight of the starting beet sugar/sucrose preparation) by the procedure of process steps a), b) and c) carried out according to the invention) according to the invention obtain crystalline NSP-enriched beet sugar/sucrose preparations which have 25 to 99% by weight NSP and 1 to 75% by weight HSP (based on the total dry weight of the sucrose).
  • the starting beet sugar sucrose preparations used to produce sample numbers 202005582 and 202006101 have potassium and sulfate ion levels above 100 mg/kg TS (based on potassium ions) and above 34 mg/kg TS (based on sulfate ions). lie. No crystalline NSP-enriched beet sugar sucrose preparation according to the invention could be obtained from starting sucrose preparations composed in this way.
  • Example 6 Comparison of the water vapor sorption of commercially available EU2 sugar and beet sugar saccharose preparation according to the invention.
  • a commercially available white sugar granulated sugar EU Category 2, fine white sugar variety, 0% by weight NSP, 100% by weight HSP, sample no. 202004021)
  • 3 to 3.5 g of the preparations to be analyzed are weighed into various open glass weighing pans and placed at room temperature (20 °C) in a climatic chamber at defined relative humidities (0 %, 32%, 60%, 75% or 85%) each stored at 20 °C until the gravimetric check shows no change in mass.
  • Table 9 Overview of humidity standards and relative humidities.
  • the water content after storage for each relative humidity used can be calculated by Karl Fischer titration (Metrohm, 703 Ti Stand with 701 KF Titrino and 650 Dosimat).
  • control white sugar, EU2 sugar, sample no. 202004021
  • a water content 0.057 g water per 100 g white sugar.
  • the beet sugar-sucrose preparation according to the invention from example 5.4 has a water content of 0.068 g of water per 100 g of sucrose preparation before storage.
  • the beet sugar-sucrose preparation according to the invention (sample no. 202004410) has a significantly higher water absorption than commercial white sugar at elevated relative humidities.
  • Table 10 Screen analysis of the screenings
  • Table 11 Particle size indices
  • Example 7 Comparison of the aroma sorption of commercially available EU1 sugar and beet sugar-sucrose preparations according to the invention
  • two beet sugar/sucrose preparations according to the invention are produced according to example 5.1 with contents of 78% by weight of NSP and 22% by weight of HSP (sample no. 202006281, example 7a) and 72% by weight of NSP and 28% by weight.
  • % HSP sample no. 202006836, example 7b
  • a commercially available white sugar granulated sugar EU category 1, sample no. 202006863, fine white sugar variety, 0% by weight NSP, 100% by weight HSP, water content according to Karl Fischer 0.053 g / 100 g crystal sugar
  • Example 4a each based on the total dry weight of sucrose in the sucrose preparation
  • the above-mentioned beet sugar-sucrose preparations according to the invention and the control are sieved.
  • the Retsch Vibrotronic type Vel screen stack was equipped with Retsch corner screens 0.40 mm and 0.63 mm. 200 g of sample per run were placed on the top corner screen and screened for 5 minutes. The sieved target fraction between 0.4 mm and 0.63 mm was saved and new material sieved until 200 g of the target fraction was collected. Oberkom and Unterkom was discarded. No re-sieve analysis was performed on the target fraction.
  • Menthol (DC-Menthol, Merck, Art. No. 8.18452.0100) was selected as exemplary flavors for refreshing confectionery, as well as 2,3,5,6-tetramethylpyrazine (Sigma Aldrich, Art. No. 183938) as the key substance for chocolate flavors ).
  • MV mean value
  • standard deviation standard deviation
  • NSP average 2,3,5,6-tetramethylpyrazine intake: 20.0 mg 2,3,5,6-tetramethylpyrazine/kg sucrose preparation
  • sucrose preparations of the present invention with a high proportion of NSP and, for comparison, a commercially available EU-1 sugar (sample no. 202005111) and a commercially available EU2 sugar (sample no. 202006927 ), as controls, each with 100% by weight HSP content in sucrose.
  • the bulk density of the sugar samples was determined in a funnel apparatus, in particular a funnel apparatus from Janz refzisionstechnik. About 600 mL of the sample to be examined is filled into the funnel. Then the lower opening of the hopper is released by moving the slider and the product flows into the collection container below. The excess sample is removed by scraping it off with a ruler. The collection container, filled to the brim, is now weighed. The bulk density can be calculated from the difference between the empty mass of the collection container and the known volume of the collection container of exactly 500 mL. The bulk density is measured in duplicate; a fresh sample is used for each individual measurement.
  • the values of 26 other commercially available sugar samples (EU2 sugar) for the year 2019 were considered.
  • the mean bulk density for these samples is 0.867 g/cm 3 with a standard deviation of 0.015 g/cm 3 .
  • the bulk density of the two tested crystalline NSP-enriched sucrose preparations according to the invention is significantly lower than that of the commercial sugars consisting of pure HSP.

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Abstract

Produit alimentaire comprenant de 5,00 à 99,99 % en poids d'une préparation de saccharose de betterave sucrière cristalline enrichie en phase de saccharose à bas point de fusion (LSP) et de 0,01 à 95,00 % en poids d'au moins un composant alimentaire, et son procédé de production.
PCT/EP2021/071301 2020-08-07 2021-07-29 Préparation améliorée de saccharose de betterave sucrière Ceased WO2022029010A1 (fr)

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WO2017093309A1 (fr) 2015-11-30 2017-06-08 Nestec S.A. Particules poreuses amorphes pour réduire le sucre dans un aliment
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